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Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties…
This unique reference discusses the physics and physical processes of foams and foaming - delineating various state-of-the-art measurement techniques for characterizing foams and foam properties as well as the chemistry and application of foams. Furnishing over 1225 citations to…
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies…
"Ordinary foams such as the head of a glass of beer, and more exotic ones such as solid metallic foams, raise many questions for the physicist. A substantial research community has grown up in recent years to study these substances. This book describes the results of extensive e…