Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput

Journal of Food Engineering

Volumn 173, Issue , 2016, Pages 25-33

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

^a Universite de Nantes   (France)

^b LUNAM UNIVERSITÉ   (France)

^c INRA   (France)

^d Centre National de la Recherche Scientifique   (France)

Author keywords

Foam; Microchannels; Process control; Rheology; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; FOAM CONTROL; FOAMS; INDUSTRIAL RESEARCH; MICROCHANNELS; NON NEWTONIAN FLOW; OXIDE FILMS; POLYMETHYL METHACRYLATES; PROCESS CONTROL; PROTEINS; RESEARCH AND DEVELOPMENT MANAGEMENT; RHEOLOGY; RIGID STRUCTURES; SHEAR FLOW; SHEAR THINNING; STRUCTURE (COMPOSITION); THROUGHPUT; VOID FRACTION;

FOAMING PROCESS; HIGH THROUGHPUT; INDUSTRIAL EXPANSION; INTERFACIAL FILM; RESEARCH AND DEVELOPMENT; THICKENING AGENTS; VERSATILE TOOLS; WHEY PROTEIN ISOLATE;

XANTHAN GUM;

EID: 84960925860     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.10.032     Document Type: Article

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