Similar but not equal – A study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream

Category

Published in:

International dairy journal
Vol. 139, (2023), articlenr.:105562 p. 1-8

Volume:

139, (2023)

Date Issued:

05.01.2023

DOI:

10.1016/j.idairyj.2022.105562

Language:

English

Type of Resource:

Text

Publisher:

Elsevier BV

DDC subject of DNB:

660 Chemical engineering

URL:

https://www.sciencedirect.com/science/article/abs/pii/S0958694622002461

Institution:

Max Rubner-Institut, Department of Food Technology and Bioprocess Engineering

Physical Location:

W3253