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Chapter 25

Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets

Air may be viewed as a renewable, cheap, ‘zero-calorie’ replacement for fat in food products, where it can provide the desired bulk volume, texture, stability and appearance. Air bubbles are a traditional structural component of many foodstuffs such as mousses, ice cream, whipped toppings, etc. Howe...

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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