Effect of bulk viscosity and surface tension kinetics on structure offoam generated at the pilot scale

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 104-111

  Eugénie, Séguineau de Préval ^a,b   Fabrice, Ducept ^a,b   Gérard, Cuvelier ^a,b   Samir, Mezdour ^a,b  

^a Université Paris Saclay   (France)

^b Bioinformatique et Chimie Moléculaire   (France)

Author keywords

Bubble size prediction; Bulk viscosity; Model foam; Surface properties

Indexed keywords

EID: 84884415424     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.001     Document Type: Article

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