Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake

Food Hydrocolloids

Volumn 71, Issue , 2017, Pages 129-140

  Huc Mathis, D ^a   Bousquieres J ^a   Mamou, M ^a   Bonazzi, C ^a   Michon, C ^a  

^a Université Paris Saclay   (France)

Author keywords

Air water interface; Cellulose; Functional properties; Tensiometry; Viscoelasticity

Indexed keywords

CELLULOSE DERIVATIVES; SHEAR THINNING;

A: FOAMS; AIR/WATER INTERFACES; CELLULOSE -DERIVATIVES; FUNCTIONAL PROPERTIES; HIGH SHEAR; INTERFACIAL PROPERTY; MICROSCOPIC MECHANISMS; SPONGE CAKES; SURFACE-ACTIVE PROPERTY; TENSIOMETRY;

CELLULOSE;

EID: 85019420882     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.03.038     Document Type: Article

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