Rheology of Milk Foams Produced by Steam Injection

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Jimenez Junca, Carlos A ^a   Gumy, Jean C ^b   Sher, Alexander ^b   Niranjan, Keshavan ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cappuccino; Milk foams; Rheology; Steam injection; Yield stress

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; ELASTICITY; FLOW KINETICS; FOOD HANDLING; HEAT; METHODOLOGY; MILK; SHEAR STRENGTH; SURFACE TENSION; VISCOSITY; WATER VAPOR;

ANIMALS; ELASTICITY; FOOD HANDLING; HOT TEMPERATURE; MILK; RHEOLOGY; SHEAR STRENGTH; STEAM; SURFACE TENSION; VISCOSITY;

EID: 80955157386     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02387.x     Document Type: Article

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