Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions

Food Research International

Volumn 67, Issue , 2015, Pages 366-375

  Brun, Mathieu ^a   Delample, Mathieu ^a   Harte, Etienne ^b   Lecomte, Sophie ^b   Leal Calderon, Fernando ^b  

^a AGIR ^*  (France)

^b UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Air in oil in water emulsions; Crystallization; Nonaqueous foams; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; CRYSTALLIZATION; EMULSIFICATION; EMULSIONS; OSTWALD RIPENING; SURFACE ACTIVE AGENTS;

AQUEOUS PHASE; BUOYANCY-DRIVEN; CRYSTAL NETWORKS; FAT CONTENTS; NONAQUEOUS FOAMS; OIL-IN-WATER; OIL-IN-WATER EMULSIONS; SURFACTANT CONCENTRATIONS;

OIL SHALE;

EID: 84917710928     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.044     Document Type: Article

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