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Effect of Matrix Elasticity on the Continuous Foaming of Food Models

✍ Scribed by I. Narchi; Ch. Vial; G. Djelveh

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of protein–polysaccharide mixture

✍ I. Narchi; Ch. Vial; G. Djelveh 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 614 KB

Effect of pH of food emulsions on their

✍ Rajeev K. Thakur; Ch. Vial; G. Djelveh 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 344 KB

Effect of the Foam-Liquid Solution Inter

✍ GRIEVES, R. B.; WOOD, R. K. 📂 Article 📅 1963 🏛 Nature Publishing Group 🌐 English ⚖ 446 KB

Influence of protein heat treatment on t

✍ I. Nicorescu; C. Vial; C. Loisel; A. Riaublanc; G. Djelveh; G. Cuvelier; J. Legr 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 895 KB

The Effects of Advertising on Food Deman

✍ Hui-Shung Chang; Richard Green 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 704 KB

Continuous foam fractionation: The effec

✍ R. B. Grieves; R. K. Wood 📂 Article 📅 1964 🏛 American Institute of Chemical Engineers 🌐 English ⚖ 622 KB