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International Journal of Food Properties Volume 14, 2011 - Issue 4
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Original Articles

Rheological Characterisation of Dairy Emulsions For Cold Foam Applications

Domenico Gabriele Laboratory of Rheology and Food Engineering, Department of Engineering Modelling, University of Calabria, Arcavacata di Rende (CS), ItalyCorrespondence[email protected]
,
Massimo Migliori Laboratory of Rheology and Food Engineering, Department of Engineering Modelling, University of Calabria, Arcavacata di Rende (CS), Italy
,
Noemi Baldino Laboratory of Rheology and Food Engineering, Department of Engineering Modelling, University of Calabria, Arcavacata di Rende (CS), Italy
,
Rosa Di Sanzo Laboratory of Rheology and Food Engineering, Department of Engineering Modelling, University of Calabria, Arcavacata di Rende (CS), Italy
,
Bruno de Cindio Laboratory of Rheology and Food Engineering, Department of Engineering Modelling, University of Calabria, Arcavacata di Rende (CS), Italy
&
Daniela Vuozzo CREMAL, Marcianise (CE), Italy
Pages 786-798 | Received 10 Jul 2009, Accepted 26 Oct 2009, Published online: 13 Jun 2011

Citations (5)

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Read on this site (2)

Ajaypal Singh, Monika Sharma & H. S. Ramaswamy. (2015) Effect of High Pressure Treatment on Rheological Characteristics of Egg Components. International Journal of Food Properties 18:3, pages 558-571.
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F.L. Moreno, M. Raventós, E. Hernández, N. Santamaría, J. Acosta, O. Pirachican, L. Torres & Y. Ruiz. (2015) Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing. International Journal of Food Properties 18:2, pages 426-438.
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Articles from other publishers (3)

Hiran Ranaweera, Padmanaban Krishnan & Sergio I. Martínez‐Monteagudo. (2022) Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration. Journal of Food Process Engineering 45:3.
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C.F. Balthazar, H.L.A. Silva, R.N. Cavalcanti, E.A. Esmerino, L.P. Cappato, Y.K.D. Abud, J. Moraes, M.M. Andrade, M.Q. Freitas, C. Sant'Anna, R.S.L. Raices, M.C. Silva & A.G. Cruz. (2017) Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods 35, pages 564-573.
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Domenico Gabriele, Noemi Baldino, Massimo Migliori, Bruno de Cindio & Cristina Tricarico. (2012) Modelling flow behaviour of dairy foams through a nozzle. Journal of Food Engineering 109:2, pages 218-229.
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