Food-grade monoglyceride oil foams: The effect of tempering on foamability, foam stability and rheological properties

Food Funct., 2018, Accepted ManuscriptDOI: 10.1039/C8FO00536B, PaperRobbe Heymans, Iris Tavernier, Sabine Danthine, Tom Rimaux, Paul Van der Meeren, Koen DewettinckFoams with a continuous oil phase may be stabilized using crystalline particles. Those systems are compelling because of their potential in edible oil structuring, modifying sensorial properties and creating healthier...The content of this RSS Feed (c) The Royal Society of Chemistry

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