Food aeration: Effect of the surface-active agent type on bubble deformation and break-up in a viscous Newtonian fluid: From single bubble to process-scale
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
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1. Bubble size and foamability: Role of surfactants and hydrodynamic conditions;Current Opinion in Colloid & Interface Science;2024-08
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