-
1
-
-
56249114938
-
Formulating aerated dairy foods: Customized stabilizers prevent foams from collapsing
-
Kammesheidt K. (2003) Formulating aerated dairy foods: customized stabilizers prevent foams from collapsing, Dairy Foods 11, 38-40.
-
(2003)
Dairy Foods
, vol.11
, pp. 38-40
-
-
Kammesheidt, K.1
-
2
-
-
0001186821
-
Functionnal properties of proteins: Possible relationships between structure and function in foams
-
Kinsella J.E. (1980) Functionnal properties of proteins: possible relationships between structure and function in foams, Food Chem. 7, 273-288.
-
(1980)
Food Chem.
, vol.7
, pp. 273-288
-
-
Kinsella, J.E.1
-
3
-
-
34547685889
-
Influence of bulk and interfacial properties and operating conditions on continuous foaming operation applied to model media
-
Narchi I., Vial C., Djelveh G. (2007) Influence of bulk and interfacial properties and operating conditions on continuous foaming operation applied to model media, Food Res. Int. 40, 1069-1079.
-
(2007)
Food Res. Int.
, vol.40
, pp. 1069-1079
-
-
Narchi, I.1
Vial, C.2
Djelveh, G.3
-
4
-
-
84889082635
-
Modelling of the continuous foaming operation by dimensional analysis
-
Mary G., Mezdour S., Delaplace G., Lauhon R., Cuvelier G., Ducept F. (2013) Modelling of the continuous foaming operation by dimensional analysis, Chem. Eng. Res. Des. 9, 1, 2579-2586.
-
(2013)
Chem. Eng. Res. Des.
, vol.9
, Issue.1
, pp. 2579-2586
-
-
Mary, G.1
Mezdour, S.2
Delaplace, G.3
Lauhon, R.4
Cuvelier, G.5
Ducept, F.6
-
5
-
-
84985205396
-
Surface tension and foamability of protein and surfactant solutions
-
Kitabake N., Doi E. (1988) Surface tension and foamability of protein and surfactant solutions, J. Food Sci. 53, 1542-1545.
-
(1988)
J. Food Sci.
, vol.53
, pp. 1542-1545
-
-
Kitabake, N.1
Doi, E.2
-
6
-
-
0001655593
-
Protein/surfactant interfacial interactions part 3. Competitive adsorption of protein + surfactant in emulsions
-
Chen J., Dickinson E. (1995) Protein/surfactant interfacial interactions part 3. Competitive adsorption of protein + surfactant in emulsions, Colloids Surf. A., Physicochem. Eng. Aspects 101, 77-85.
-
(1995)
Colloids Surf. A., Physicochem. Eng. Aspects
, vol.101
, pp. 77-85
-
-
Chen, J.1
Dickinson, E.2
-
7
-
-
33947230199
-
Interfacial and foaming properties of enzyme-induces hydrolysis of sunflower protein isolate
-
Rodriguez Patino J.M., Miñones Conde J., Millán Linares H., Pedroche Jimenez J.J., Carrera Sanchez C., Pizones V., Millán Rodriguez F. (2007) Interfacial and foaming properties of enzyme-induces hydrolysis of sunflower protein isolate, Food Hydrocoll. 21, 782-793.
-
(2007)
Food Hydrocoll.
, vol.21
, pp. 782-793
-
-
Rodriguez Patino, J.M.1
Miñones Conde, J.2
Millán Linares, H.3
Pedroche Jimenez, J.J.4
Carrera Sanchez, C.5
Pizones, V.6
Millán Rodriguez, F.7
-
8
-
-
70149113195
-
Interfacial and foaming properties of soy protein and their hydrolysates
-
Martinez K.D., Carrera Sanchez C., Rodriguez Patino J.M., Pilosof A.M.R. (2009) Interfacial and foaming properties of soy protein and their hydrolysates, Food Hydrocoll. 23, 2149-2157.
-
(2009)
Food Hydrocoll.
, vol.23
, pp. 2149-2157
-
-
Martinez, K.D.1
Carrera Sanchez, C.2
Rodriguez Patino, J.M.3
Pilosof, A.M.R.4
-
9
-
-
84884415424
-
Effect of bulk viscosity and surface tension kinetics on structure of foam generated at the pilot-scale
-
Séguineau de Préval E., Ducept F., Cuvelier G., Mezdour S. (2014) Effect of bulk viscosity and surface tension kinetics on structure of foam generated at the pilot-scale, Food Hydrocoll. 14, 104-111.
-
(2014)
Food Hydrocoll.
, vol.14
, pp. 104-111
-
-
Séguineau De Préval, E.1
Ducept, F.2
Cuvelier, G.3
Mezdour, S.4
-
10
-
-
33748286876
-
Effect of time on the interfacial and foaming properties of β-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2
-
Schmitt C., Palma da Silva T., Bovay C., Rami-Shojaei S., Frossard P., Kolodziejczyk E., Leser M. (2005) Effect of time on the interfacial and foaming properties of β-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2, Langmuir 21, 7786-7795.
-
(2005)
Langmuir
, vol.21
, pp. 7786-7795
-
-
Schmitt, C.1
Palma Da Silva, T.2
Bovay, C.3
Rami-Shojaei, S.4
Frossard, P.5
Kolodziejczyk, E.6
Leser, M.7
-
11
-
-
84863309747
-
Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
-
Perez A.A., Carrera Sanchez C., Rodriguez Patino J.M., Rubiolo A.C., Santiago L.G. (2012) Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: relationships with the bulk and interfacial properties, J. Food Eng. 113, 53-60.
-
(2012)
J. Food Eng.
, vol.113
, pp. 53-60
-
-
Perez, A.A.1
Carrera Sanchez, C.2
Rodriguez Patino, J.M.3
Rubiolo, A.C.4
Santiago, L.G.5
-
12
-
-
0032809028
-
Adsorbed protein layers at fluid interfaces: Interactions, structure and surface rheology
-
Dickinson E. (1999) Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology, Colloids Surf. B: Biointerfaces 15, 161-176.
-
(1999)
Colloids Surf. B: Biointerfaces
, vol.15
, pp. 161-176
-
-
Dickinson, E.1
-
13
-
-
0033764172
-
Interfaces: Their role in foam and emulsion behaviour
-
Wilde P.J. (2000) Interfaces: their role in foam and emulsion behaviour, Curr. Opin. Colloid Interface Sci. 5, 76-181.
-
(2000)
Curr. Opin. Colloid Interface Sci.
, vol.5
, pp. 76-181
-
-
Wilde, P.J.1
-
14
-
-
0038201979
-
Influence of operating conditions and impeller design on the continuous manufacturing of food foams
-
Thakur R.K., Vial C., Djelveh G. (2003) Influence of operating conditions and impeller design on the continuous manufacturing of food foams, J. Food Eng. 60, 9-20.
-
(2003)
J. Food Eng.
, vol.60
, pp. 9-20
-
-
Thakur, R.K.1
Vial, C.2
Djelveh, G.3
-
16
-
-
33751080377
-
Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor-stator device
-
Müller-Fischer N., Suppiger D., Windhab E.J. (2007) Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor-stator device, J. Food Eng. 80, 306-316.
-
(2007)
J. Food Eng.
, vol.80
, pp. 306-316
-
-
Müller-Fischer, N.1
Suppiger, D.2
Windhab, E.J.3
-
17
-
-
43549109801
-
Characterization of protein stabilized foam formed in a continuous shear mixing apparatus
-
Indrawati L., Narsiham G. (2008) Characterization of protein stabilized foam formed in a continuous shear mixing apparatus, J. Food Eng. 88, 456-465.
-
(2008)
J. Food Eng.
, vol.88
, pp. 456-465
-
-
Indrawati, L.1
Narsiham, G.2
-
18
-
-
77957286093
-
Comparative study of the design of continuous aeration equipment for the production of food foams
-
Narchi I., Vial C., Labbafi M., Djelveh G. (2011) Comparative study of the design of continuous aeration equipment for the production of food foams, J. Food Eng. 102, 105-114.
-
(2011)
J. Food Eng.
, vol.102
, pp. 105-114
-
-
Narchi, I.1
Vial, C.2
Labbafi, M.3
Djelveh, G.4
-
19
-
-
0037861910
-
Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration
-
Guzey D., McClements D.J., Weiss J. (2003) Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration, Food Res. Int. 36, 649-660.
-
(2003)
Food Res. Int.
, vol.36
, pp. 649-660
-
-
Guzey, D.1
McClements, D.J.2
Weiss, J.3
-
21
-
-
44049114331
-
Dynamic surface properties of adsorbed protein solutions: BSA, casein and buttermilk
-
Serrien G., Geeraerts G., Ghosh L., Joos P. (1992) Dynamic surface properties of adsorbed protein solutions: BSA, casein and buttermilk, Colloids Surf. 68, 219-233.
-
(1992)
Colloids Surf.
, vol.68
, pp. 219-233
-
-
Serrien, G.1
Geeraerts, G.2
Ghosh, L.3
Joos, P.4
-
22
-
-
36849122851
-
Time dependence of boundary of solutions. I. the role of diffusion in time effect
-
Ward A., Tordai L. (1946) Time dependence of boundary of solutions. I. The role of diffusion in time effect, J. Chem. Phys 14, 453-461.
-
(1946)
J. Chem. Phys
, vol.14
, pp. 453-461
-
-
Ward, A.1
Tordai, L.2
-
23
-
-
84944406881
-
-
ISTE Press, London
-
Delaplace G., Loubière K., Ducept F., Jeantet R. (2015) Dimensional analysis of food processes, ISTE Press, London.
-
(2015)
Dimensional Analysis of Food Processes
-
-
Delaplace, G.1
Loubière, K.2
Ducept, F.3
Jeantet, R.4
-
24
-
-
84895059020
-
Influence of surface properties and bulk viscosity on bubble size prediction during foaming operation
-
Séguineau de Préval E., Ducept F., Mary G., Cuvelier G., Mezdour S. (2014) Influence of surface properties and bulk viscosity on bubble size prediction during foaming operation, Colloids Surf. A.: Physicochem. Eng. Aspects 442, 88-97.
-
(2014)
Colloids Surf. A.: Physicochem. Eng. Aspects
, vol.442
, pp. 88-97
-
-
Séguineau De Préval, E.1
Ducept, F.2
Mary, G.3
Cuvelier, G.4
Mezdour, S.5
-
25
-
-
0032300906
-
Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer
-
Hanselmann W., Windhab E. (1998) Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer, J. Food Eng. 38, 393-405.
-
(1998)
J. Food Eng.
, vol.38
, pp. 393-405
-
-
Hanselmann, W.1
Windhab, E.2
-
26
-
-
33746749417
-
Effect of formulation and processing factors on the properties of liquid food foams
-
Balerin C., Aymard P., Ducept F., Vaslin S., Cuvelier G. (2007) Effect of formulation and processing factors on the properties of liquid food foams, J. Food Eng. 78, 802-809.
-
(2007)
J. Food Eng.
, vol.78
, pp. 802-809
-
-
Balerin, C.1
Aymard, P.2
Ducept, F.3
Vaslin, S.4
Cuvelier, G.5
-
27
-
-
84982615117
-
Bubble size distribution and energy dissipation in foam mixers
-
Kroezen A.B.J., Groot Wassink J. (1997) Bubble size distribution and energy dissipation in foam mixers, J. Soc. Dyers Colourists 103, 386-394.
-
(1997)
J. Soc. Dyers Colourists
, vol.103
, pp. 386-394
-
-
Kroezen, A.B.J.1
Groot, W.J.2
-
28
-
-
0343586501
-
Comparison of the dilatational behaviour of adsorbed milk proteins at the air-water and oil-water interfaces
-
Williams A., Prins A. (1996) Comparison of the dilatational behaviour of adsorbed milk proteins at the air-water and oil-water interfaces, Colloids Surf. A: Physicochem. Eng. Aspects 114, 267-275.
-
(1996)
Colloids Surf. A: Physicochem. Eng. Aspects
, vol.114
, pp. 267-275
-
-
Williams, A.1
Prins, A.2
-
29
-
-
0345059401
-
Stagnant surface behaviour and its effect on foam and film stability
-
Prins A. (1999) Stagnant surface behaviour and its effect on foam and film stability, Colloids Surf. A.: Physicochem. Eng. Aspects 149, 467-473.
-
(1999)
Colloids Surf. A.: Physicochem. Eng. Aspects
, vol.149
, pp. 467-473
-
-
Prins, A.1
-
30
-
-
0035958458
-
Interfacial rheological properties of adsorbed protein layers and surfactants: A review
-
Bos M.A., van Vliet T. (2001) Interfacial rheological properties of adsorbed protein layers and surfactants: a review, Adv. Colloid Interface Sci. 91, 437-471.
-
(2001)
Adv. Colloid Interface Sci.
, vol.91
, pp. 437-471
-
-
Bos, M.A.1
Van Vliet, T.2
-
31
-
-
0002184555
-
The conformation of proteins at the air-water interface and their role in stabilizing foams
-
Akers R.J. (ed), Academic Press, London, pp.
-
Graham D.E., Phillips M.C. (1976) The conformation of proteins at the air-water interface and their role in stabilizing foams, in: Akers R.J. (ed), Foams, Academic Press, London, pp. 195-215.
-
(1976)
Foams
, pp. 195-215
-
-
Graham, D.E.1
Phillips, M.C.2
|