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Foam film rheology and thickness stability of foam-based food products
Ist Teil von
Colloids and surfaces. A, Physicochemical and engineering aspects, 2003-03, Vol.214 (1), p.13-21
Ort / Verlag
Elsevier B.V
Erscheinungsjahr
2003
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
The foam film rheology and foam film thickness stability produced from fat-in-water emulsions were investigated by a novel film rheometer. Several important properties, such as dynamic film tension, foam film elasticity and critical film expansion area, were obtained. It is found that the film elasticity and foam critical expansion area for 20 wt.% fat foam film are 125.9 mN m
−1, 66% respectively, while those for 12 wt.% fat foam film are 104.2 mN m
−1, 46% respectively. The higher the foam film elasticity and critical expansion area, the more stable the foam-based products.