Dossier: Dynamics of Evolving Fluid Interfaces - DEFI Gathering Physico-Chemical and Flow Properties
Open Access
Oil Gas Sci. Technol. – Rev. IFP Energies nouvelles
Volume 72, Numéro 2, March–April 2017
Dossier: Dynamics of Evolving Fluid Interfaces - DEFI Gathering Physico-Chemical and Flow Properties
Numéro d'article 13
Nombre de pages 11
Publié en ligne 24 avril 2017
  • Kammesheidt K. (2003) Formulating aerated dairy foods: customized stabilizers prevent foams from collapsing, Dairy Foods 11, 38–40. [Google Scholar]
  • Kinsella J.E. (1980) Functionnal properties of proteins: possible relationships between structure and function in foams, Food Chem. 7, 273–288. [CrossRef] [Google Scholar]
  • Narchi I., Vial C., Djelveh G. (2007) Influence of bulk and interfacial properties and operating conditions on continuous foaming operation applied to model media, Food Res. Int. 40, 1069–1079. [CrossRef] [Google Scholar]
  • Mary G., Mezdour S., Delaplace G., Lauhon R., Cuvelier G., Ducept F. (2013) Modelling of the continuous foaming operation by dimensional analysis, Chem. Eng. Res. Des. 9, 1, 2579–2586. [CrossRef] [Google Scholar]
  • Kitabake N., Doi E. (1988) Surface tension and foamability of protein and surfactant solutions, J. Food Sci. 53, 1542–1545. [CrossRef] [Google Scholar]
  • Chen J., Dickinson E. (1995) Protein/surfactant interfacial interactions part 3. Competitive adsorption of protein + surfactant in emulsions, Colloids Surf. A., Physicochem. Eng. Aspects 101, 77–85. [CrossRef] [Google Scholar]
  • Rodriguez Patino J.M., Miñones Conde J., Millán Linares H., Pedroche Jimenez J.J., Carrera Sanchez C., Pizones V., Millán Rodriguez F. (2007) Interfacial and foaming properties of enzyme-induces hydrolysis of sunflower protein isolate, Food Hydrocoll. 21, 782–793. [CrossRef] [Google Scholar]
  • Martinez K.D., Carrera Sanchez C., Rodriguez Patino J.M., Pilosof A.M.R. (2009) Interfacial and foaming properties of soy protein and their hydrolysates, Food Hydrocoll. 23, 2149–2157. [CrossRef] [Google Scholar]
  • Séguineau de Préval E., Ducept F., Cuvelier G., Mezdour S. (2014) Effect of bulk viscosity and surface tension kinetics on structure of foam generated at the pilot-scale, Food Hydrocoll. 14, 104–111. [Google Scholar]
  • Schmitt C., Palma da Silva T., Bovay C., Rami-Shojaei S., Frossard P., Kolodziejczyk E., Leser M. (2005) Effect of time on the interfacial and foaming properties of β-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2, Langmuir 21, 7786–7795. [CrossRef] [PubMed] [Google Scholar]
  • Perez A.A., Carrera Sanchez C., Rodriguez Patino J.M., Rubiolo A.C., Santiago L.G. (2012) Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: relationships with the bulk and interfacial properties, J. Food Eng. 113, 53–60. [CrossRef] [Google Scholar]
  • Dickinson E. (1999) Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology, Colloids Surf. B: Biointerfaces 15, 161–176. [CrossRef] [Google Scholar]
  • Wilde P.J. (2000) Interfaces: their role in foam and emulsion behaviour, Curr. Opin. Colloid Interface Sci. 5, 76–181. [CrossRef] [Google Scholar]
  • Thakur R.K., Vial C., Djelveh G. (2003) Influence of operating conditions and impeller design on the continuous manufacturing of food foams, J. Food Eng. 60, 9–20. [CrossRef] [Google Scholar]
  • Drenckhan W., Saint-Jalmes A. (2015) The science of foaming, Adv. Colloid Interface Sci. 222, 228–259. [Google Scholar]
  • Müller-Fischer N., Suppiger D., Windhab E.J. (2007) Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor-stator device, J. Food Eng. 80, 306–316. [CrossRef] [Google Scholar]
  • Indrawati L., Narsiham G. (2008) Characterization of protein stabilized foam formed in a continuous shear mixing apparatus, J. Food Eng. 88, 456–465. [CrossRef] [Google Scholar]
  • Narchi I., Vial C., Labbafi M., Djelveh G. (2011) Comparative study of the design of continuous aeration equipment for the production of food foams, J. Food Eng. 102, 105–114. [CrossRef] [Google Scholar]
  • Guzey D., McClements D.J., Weiss J. (2003) Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration, Food Res. Int. 36, 649–660. [CrossRef] [Google Scholar]
  • Benjamin J., Cagna A., Lucassen-Reynders E.H. (1996) Viscoelastic properties of triacylglycerol/water interfaces covered by proteins, Colloids Surf. A.: Physicochem. Eng. Aspects 114, 245–254. [CrossRef] [Google Scholar]
  • Serrien G., Geeraerts G., Ghosh L., Joos P. (1992) Dynamic surface properties of adsorbed protein solutions: BSA, casein and buttermilk, Colloids Surf. 68, 219–233. [CrossRef] [Google Scholar]
  • Ward A., Tordai L. (1946) Time dependence of boundary of solutions. I. The role of diffusion in time effect, J. Chem. Phys 14, 453–461. [CrossRef] [Google Scholar]
  • Delaplace G., Loubière K., Ducept F., Jeantet R. (2015) Dimensional analysis of food processes, ISTE Press, London. [Google Scholar]
  • Séguineau de Préval E., Ducept F., Mary G., Cuvelier G., Mezdour S. (2014) Influence of surface properties and bulk viscosity on bubble size prediction during foaming operation, Colloids Surf. A.: Physicochem. Eng. Aspects 442, 88–97. [CrossRef] [Google Scholar]
  • Hanselmann W., Windhab E. (1998) Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer, J. Food Eng. 38, 393–405. [CrossRef] [Google Scholar]
  • Balerin C., Aymard P., Ducept F., Vaslin S., Cuvelier G. (2007) Effect of formulation and processing factors on the properties of liquid food foams, J. Food Eng. 78, 802–809. [CrossRef] [Google Scholar]
  • Kroezen A.B.J., Groot Wassink J. (1997) Bubble size distribution and energy dissipation in foam mixers, J. Soc. Dyers Colourists 103, 386–394. [CrossRef] [Google Scholar]
  • Williams A., Prins A. (1996) Comparison of the dilatational behaviour of adsorbed milk proteins at the air-water and oil-water interfaces, Colloids Surf. A: Physicochem. Eng. Aspects 114, 267–275. [CrossRef] [Google Scholar]
  • Prins A. (1999) Stagnant surface behaviour and its effect on foam and film stability, Colloids Surf. A.: Physicochem. Eng. Aspects 149, 467–473. [CrossRef] [Google Scholar]
  • Bos M.A., van Vliet T. (2001) Interfacial rheological properties of adsorbed protein layers and surfactants: a review, Adv. Colloid Interface Sci. 91, 437–471. [CrossRef] [PubMed] [Google Scholar]
  • Graham D.E., Phillips M.C. (1976) The conformation of proteins at the air-water interface and their role in stabilizing foams, in: Akers R.J. (ed), Foams, Academic Press, London, pp. 195–215. [Google Scholar]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.