Similar but not equal – A study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream
Max Blankart, Birgit Hetzer, Jörg Hinrichs
Topics & Concepts
Globules of fatMaterials scienceBlankScanning electron microscopePolyurethaneChemical engineeringComposite materialEngineeringAbsorption (acoustics)Milk fatPickering emulsions and particle stabilizationProteins in Food SystemsPolymer Foaming and Composites