Rheological properties of food foams produced by SMX static mixers

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 51-57

  Laporte, M ^a,b   Della Valle, D ^a,b   Loisel, C ^a,b   Marze, S ^c   Riaublanc, A ^c   Montillet, A ^a  

^a Universite de Nantes   (France)

^b LUNAM UNIVERSITÉ   (France)

^c INRA   (France)

Author keywords

Foam rheology; Foam structure; Shear viscosity; SMX static mixers; Whey protein isolates; Xanthan gum

Indexed keywords

EID: 84908507384     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.035     Document Type: Article

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