Froths can be characterised according to several features, such as colour, bubble size distribution, velocity, mobility or texture. In the case of texture, there are some alternatives that can be used to analyse and classify ...

Bubbles are fundamental structural elements in several food products modulating density, rheology, texture, appearance and mouthfeel. Foams and aerated structures are characterized by their gas content, stability, bubble ...

Foam properties depend on the physico-chemical characteristics of the continuous phase, the method of production and process conditions employed; however the preparation of barista-style milk foams in coffee shops by ...

Food foams may be defined as products containing a gaseous phase stabilized in a matrix containing water and proteins. The rheology of a foam can be altered by how the air bubbles inside are organized, its size and shape, ...

Foam mat drying tests of soursop pulp were conducted with addition of 1% neutral alloy and 1% emustab. Were studied the effects of temperature (50 ° C, 60 ° C and 70 ° C) and layer thickness (0.30 cm, 0.45 cm and 0.60 cm) ...

One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used ...

Objective: This study aimed to compare the sensory performance of a shampoo formulation with Polyurethane-14, AMP-acrylates copolymer (PAAC) in relation to control formulation in curly and natural hair tresses. Methods: ...

Objective: This study aimed to compare the sensory performance of a shampoo formulation with Polyurethane-14, AMP-acrylates copolymer (PAAC) in relation to control formulation in curly and natural hair tresses. Methods: ...