Bubbles in foods: Creating structure out of thin air!

Food Engineering Series

Volumn , Issue , 2008, Pages 183-192

  Niranjan, K ^a   Silva, S F J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Bubble size; Bubble size distribution; Cake batter; Continuous phase; Sparkling wine

Indexed keywords

EID: 84962744348     PISSN: 15710297     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-0-387-75430-7_10     Document Type: Chapter

References (11)

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2. Birkett R.J., 1985, Role of Interfacial Processes in the Whipping of Dairy Cream, in: Int. Union Food Sci. Technol, pp. 149–150.
3. Campbell, G.M., and Mougeot E., 1999, Creation and Characterisation of Aerated Food Products, Trends Food Sci. Technol. 10(9):283–296.
4. Haedelt J., 2005, An Investigation into Bubble Inclusion in Liquid Chocolate. PhD Dissertation, University of Reading.
5. Haedelt, J., Pyle, D.L., Beckett, S.T., and Niranjan K., 2005, Vacuum-Induced Bubble Formation in Liquid-Tempered Chocolate, J. Food Sci. 70(2):E159-E164.
6. Jakubczyk, E., and Niranjan K., 2006, Transient development of whipped cream properties, J. Food Eng. 77(1): 79–83.
7. Jenneson P. M., Gilboy W. B.,,Morton, E. J., and Gregory, P. J., 2003. An X-ray micro-tomography system optimised for the low-dose study of living organs, Appl. Radiat. Isot. 58: 177–181.
8. Lim KS, B. M., 2004. X-ray micro-computed tomography of cellular food products, Food Res. Int., 37(10): 1001–1012.
9. Massey, A., 2002, Air Inclusion Mechanisms and Bubble Dynamics in Intermediate Viscosity Food Systems. PhD dissertation, University of Reading.
10. Niranjan, K., 1999, An Iintroduction to Bubble Mechanics in Foods. Bubbles in Food. G. M. Campbell, C. Webb, S. Pandiella and Niranjan K., (eds.), Eagan Press, St. Paul: 3–9.
11. Niranjan, K. and Khare A., 2002, Unpublished work.