Formation and stability of a liquid foam prepared from a lamellar surfactant dispersion
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Author
Date
2008Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-005722510Publication status
publishedExternal links
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Journal / series
Journal of Food Process EngineeringVolume
Publisher
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) ZürichSubject
FOAM (COLLOID CHEMISTRY); STABILISIERUNG VON LEBENSMITTELN + LEBENSMITTELSTABILISATOREN (LEBENSMITTELINDUSTRIE); SCHAUMBILDUNG (VERFAHRENSTECHNIK); KOLLOIDE + HYDROKOLLOIDE (LEBENSMITTELINDUSTRIE); FOAM FORMATION (PROCESS ENGINEERING); GLYCERIDE (ALIPHATISCHE GESÄTTIGTE KOHLENWASSERSTOFFE); GLYCERIDES (ALIPHATIC SATURATED HYDROCARBONS); LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE); STABILISATION OF FOODS + FOOD STABILISERS (FOOD INDUSTRY); SCHAUM (KOLLOIDCHEMIE); FOOD RHEOLOGY (FOOD INDUSTRY); COLLOIDS + HYDROCOLLOIDS (FOOD INDUSTRY)Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
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ETH Bibliography
yes
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