Mayonnaise, whipped cream and meringue, a new carbon cuisine

Carbon

Volumn 58, Issue , 2013, Pages 245-248

  Szczurek, A ^a   Fierro, V ^a   Pizzi, A ^a,b   Celzard, A ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Ecole Nationale Supérieure des Technologies et Industries du Bois   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; FLAVONOIDS; OILS AND FATS; SOLUTIONS; TANNINS;

CELL SIZE; CROSSLINKER; EMULSION TEMPLATING; HIERARCHICAL POROUS STRUCTURES; HIGH INTERNAL PHASE EMULSIONS; SECOND KINDS; TANNIN SOLUTIONS; WHIPPED CREAM;

CARBON;

EID: 84876412123     PISSN: 00086223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbon.2013.02.056     Document Type: Letter

References (6)

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3. W. Zhao, A. Pizzi, V. Fierro, G. Du, and A. Celzard Effect of composition and processing parameters on the characteristics of tannin-based rigid foams. Part I: Cell structure Mater Chem Phys 122 1 2010 175 182
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5. N. Cohen, and M.S. Silverstein Synthesis of emulsion-templated porous polyacrylonitrile and its pyrolysis to porous carbon monoliths Polymer 52 2 2011 282 287
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