Formation and stability of a liquid foam prepared from a lamellar surfactant dispersion
Open access
Autor(in)
Datum
2008Typ
- Doctoral Thesis
ETH Bibliographie
yes
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Persistenter Link
https://doi.org/10.3929/ethz-a-005722510Publikationsstatus
publishedExterne Links
Printexemplar via ETH-Bibliothek suchen
Zeitschrift / Serie
Journal of Food Process EngineeringBand
Verlag
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) ZürichThema
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)Organisationseinheit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
ETH Bibliographie
yes
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