Microbubble stability and applications in food

Doctoral thesis English OPEN
Rovers, T.A.M.;
(2015)
  • Publisher: Wageningen University
  • Subject: voedsel | reologische eigenschappen | rheological properties | karakterisering | druk | surfactants | oppervlaktespanningsverlagende stoffen | koelen | protein | acid treatment | stabiliteit | heating | stability | verwarming | Additives and Contaminants | tribologie | food additives | pressure | tribology | food | voedseladditieven | Additieven en contaminanten | microbubbles | zuurbehandeling | sensory evaluation | cooling | characterization | eiwit | sensorische evaluatie

<p>Aeration of food is considered to be a good method to create a texture and mouthfeel of food products that is liked by the consumer. However, traditional foams are not stable for a prolonged time. Microbubbles are air bubbles covered with a shell that slows down disp... View more
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