Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor–stator device
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Date
2007Type
- Journal Article
ETH Bibliography
yes
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Publication status
publishedExternal links
Journal / series
Journal of Food EngineeringVolume
Pages / Article No.
Publisher
ElsevierSubject
process development; rotor-stator whipping; dispersing characteristics; static pressure variation; volumetric energy input; gas volume fraction; bubble size distributionOrganisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
Notes
Received 5 April 2006, Revised 23 May 2006, Accepted 27 May 2006, available online 18 July 2006.More
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ETH Bibliography
yes
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