Effect of dispersed particles on instant coffee foam stability and rheological properties
Journal article, 2017
Foam microscopy
Surface tension
Rheology
Particles
Instant coffee
Foamability
Author
R. Gmoser
SIK – the Swedish Institute for Food and Biotechnology
Romain Bordes
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry, Applied Surface Chemistry
SuMo Biomaterials
G. Nilsson
SIK – the Swedish Institute for Food and Biotechnology
A. Altskär
SIK – the Swedish Institute for Food and Biotechnology
Mats Stading
Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites
Niklas Lorén
Chalmers, Physics, Eva Olsson Group
SuMo Biomaterials
M. Berta
SIK – the Swedish Institute for Food and Biotechnology
European Food Research and Technology
1438-2377 (ISSN) 1438-2385 (eISSN)
Vol. 243 1 115-121Subject Categories
Other Chemistry Topics
DOI
10.1007/s00217-016-2728-7