Foams: Pickering Edible Oil Foam – Toward ...

Document type :
Partie d'ouvrage: Chapitre
DOI :
10.1201/9780429168703-54
Permalink :
http://hdl.handle.net/20.500.12210/106751
Title :
Foams: Pickering Edible Oil Foam – Toward New Food Products
Author(s) :
Fameau, Anne-Laure [Auteur] orcid
Unité Matériaux et Transformations (UMET) - UMR 8207
Book title :
Handbook of Molecular Gastronomy
Pages :
357-364
Publisher :
CRC Press
Publication date :
2021-04-28
ISBN :
9780429168703
HAL domain(s) :
Sciences du Vivant [q-bio]/Ingénierie des aliments
English abstract : [en]
Oil foams could be used to create food products with reduced fat content in combination with new textures. The incorporation of air bubbles in an oily continuous phase could provide a different mouthfeel and appearance to ...
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Language :
Anglais
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
Université de Lille
CNRS
INRAE
ENSCL
Collections :
Research team(s) :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Submission date :
2024-02-08T13:54:14Z