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Chapter 24

Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins

Incorporation of air bubbles into many food products (fizzy drinks, beer, ice-cream, whipped cream, etc.) is an essential aspect of the process by which the desired texture and rheology in these systems are developed. From a thermodynamic point of view, these systems are very unstable and thus it is...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
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