Influence of Energy Density on Foamability: Comparison of Three Foaming Methods.

Grossmann, L; Moll, P; Reichert, C; Weiss, J

Grossmann, L; Moll, P; Reichert, C; Weiss, J.

Afiliación

Grossmann L; University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Moll P; University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Reichert C; University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Weiss J; University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.

Food Res Int ; 129: 108794, 2020 03.

Article en En | MEDLINE | ID: mdl-32036880

Asunto(s)

Aerosoles/química; Manipulación de Alimentos; Geles/química; Animales; Caseínas/química; Proteínas/química; Reología; Porcinos

Palabras clave

Foam capacity; Interfacial area; Mean bubble diameter; Sparging; Spraying; Whipping

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Aerosoles / Manipulación de Alimentos / Geles Límite: Animals Idioma: En Año: 2020 Tipo del documento: Article

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