The role of continuous phase rheology on the stabilization of edible foams: A review
Z Briceño-Ahumada, A Mikhailovskaya, JA Staton - Physics of Fluids, 2022 - pubs.aip.org
Foams play an essential role in food. They contribute to the texture, aroma, and mouthfeel of
a product; potentially reduce calories; and visually inspire the consumer. Understanding …
a product; potentially reduce calories; and visually inspire the consumer. Understanding …
Physicochemical and sensory properties of malt beverage containing sugar beet saponins
AH Motlagh, A Nasirpour, S Saeidy… - Journal of Food Science …, 2022 - Springer
Aqueous two-phase system (ATPS) composed of polyethylene glycol (PEG) and K2HPO4
solutions was used to extract saponin from sugar beet root. Extraction yield, purity and foam …
solutions was used to extract saponin from sugar beet root. Extraction yield, purity and foam …
[HTML][HTML] Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer
R Kosiv - ScienceRise, 2021 - cyberleninka.ru
Subject of research: technology of high gravity brewing, developed to improve production
efficiency and reduce energy consumption. This technology has a wide range of benefits …
efficiency and reduce energy consumption. This technology has a wide range of benefits …
Progress in research on foam stability and the factors influencing it in the food system.
Y Chen, L Wu, H Yan, Y Sun, X Gao, S Liu, Y Ding… - 2022 - cabidigitallibrary.org
Foam is a disperse system in which a gas is dispersed in a liquid or semi-solid medium. It
plays an important role in shaping the taste, texture and appearance of interface-dominated …
plays an important role in shaping the taste, texture and appearance of interface-dominated …