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Application of Microfluidics in the Production and Analysis of Food Foams
Emulsifiers play a key role in the stabilization of foam bubbles. In food foams, biopolymers such as proteins are contributing to long-term stability through several effects such as increasing bulk viscosity and the formation of viscoelastic interfaces. Recent studies have identified promising new s...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6835574/ https://ncbi.nlm.nih.gov/pubmed/31614474 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100476 |
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