Effect of viscoelasticity on foam development in zein-starch dough
Journal article, 2015
Zein-starch dough
Bubble growth
Plasticizer
Extensional viscosity
Gluten-free
Author
M. Berta
SIK – the Swedish Institute for Food and Biotechnology
R. Gmoser
SIK – the Swedish Institute for Food and Biotechnology
A. Krona
SIK – the Swedish Institute for Food and Biotechnology
Mats Stading
Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites
LWT - Food Science and Technology
0023-6438 (ISSN) 1096-1127 (eISSN)
Vol. 63 2 1229-1235Subject Categories
Food Engineering
DOI
10.1016/j.lwt.2015.03.096