Creating new food microstructure: aerated hydro and aerogels
Aerated products are common in our daily life and bubbles in aerated products are either created by design or they are formed as a natural result of the processing steps and plays an important role in creating new structure, appearance, texture and giving a different mouthfeel. Aerogels are very lig...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2020
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| Online Access: | https://eprints.nottingham.ac.uk/59987/ |