Creating new food microstructure: aerated hydro and aerogels

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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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Bibliographic Details
Main Author:	Samanci, S.
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2020
Subjects:	Aerogels; Aeration process; Hydrogels
Online Access:	https://eprints.nottingham.ac.uk/59987/

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