Jump to main content
Jump to site search
SCHEDULED MAINTENANCE Close the message box

Maintenance work is planned for Monday 16 August 2021 from 07:00 to 23:59 (BST).

Website performance may be temporarily affected and you may not be able to access some PDFs or images. If this does happen, refreshing your web browser should resolve the issue. We apologise for any inconvenience this might cause and thank you for your patience.

All chapters

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
Print ISBN
From the book series:
Special Publications