Full Length Research Paper
References
|
Agbo F, Mori K, Goto T, Cale KW, Stubblefield TL, Dal Monte AC (1998). Foaming Coffee Creamer and Instant Cappuccino. U.S. Patent No. 5,780,092. U.S. Patent and Trademark Office, Washington, D.C. |
|
|
Anguelova MD (1997). Laboratory study of bubble clouds characteristics at various conditions. University of Delaware, Newark, DE, Delaware. |
|
|
Barigou M, Greaves M (1991). A capillary suction probe for bubble size measurement. Measurement Science and Technology 2(4):318-326. |
|
|
Borcherding K, Lorenzen PC, Hoffman W, Schrader K (2008). Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk. International Dairy Journal 18(3):49-358. |
|
|
Borcherding K, Lorenzen PC, Hoffman W, Schrader K (2009). Effect of protein content, casein whey protein ratio and pH value of the foaming properties of skimmed milk. International Dairy Journal, (62):161-169. |
|
|
Borcherding K (2004). Untersuchungen zur Charakterisierung der Makro- und Mikrostruktur von Milchschäumen. Ph.D. Thesis, University of Kiel. |
|
|
Czerski H (2012). An inversion of acoustical attenuation measurements to deduce bubble populations. Journal of Atmospheric and Oceanic Technology 29(8):1139-1148. |
|
|
Deotale S, Dutta S, Moses JA, Balasubramaniam VM (2020). Foaming characteristics of beverages and its relevance to food processing. Food Engineering Reviews 12(2):229-250. |
|
|
Duraiswami R, Prabhukumar S, Chahine GL (1998). Bubble counting using an inverse acoustic scattering method. Journal of the Acoustical Society of America 104(5):2699-2717. |
|
|
Ghiassi SH, Safekordi AA, Fatemeh BS (2012). Determination of interfacial area in gas-liquid two phase by light transmission. Iranian Journal of Chemistry and Chemical Engineering 31(61):81-87. |
|
|
Hatakeyama S, Akiyama M, Yoneyama R, Watanabe K, Koizumi R, Miyaji K, Mizota K, Mizota Y, Ikeda M, Wakao S (2019). Effects of manufacturing conditions on the foaming properties of milk and sensory characteristics of foamed milk. LWT Food Science and Technology 99:555-561. |
|
|
Huppertz T (2010). Foaming properties of milk: A review of the influence of composition and processing. International Journal of Dairy Technology 63(4):477-488. |
|
|
Huppertz T (2014). Milk Foam: Creating Texture and Stability. Specialty Coffee Association News, Issue No 4. |
|
|
Illy E, Navarini L (2011). Neglected food bubbles: the espresso coffee foam. Food Biophysics 6(3):335-348. |
|
|
Ishwarya SP, Nisha P (2021). Unravelling the science of coffee foam - A Comprehensive Review. Critical Reviews in Food Science and Nutrition (61):1704-1724. |
|
|
Kamath S, Huppertz T, Houlihan AV, Deeth HC (2008). The influence of temperature on the foaming of milk. International Dairy Journal 18(10-11):994-1002. |
|
|
Khezri M, Shahriari SH, Shahsavani L (2017). The effect of xanthan gum and temperature on foam stability of milk-based espresso coffees. Journal of Food Biosciences and Technology 7(1):15-22. |
|
|
Kulkarni AA, Joshi JB, Ramkrishna D (2004). Determination of bubble size distributions in bubble columns using LDA. AIChE Journal 50(12):3068-3084. |
|
|
Leighton TG, Baik K, Jiang J (2012). The use of acoustic inversion to estimate the bubble size distribution in pipelines. Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences. 8:468(2145):2461-2484. |
|
|
Marinova KG, Basheva ES, Nenova B, Temelska M, Mirarefi AY, Campell B, Ivanov B (2009). Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates. Food of Hydrocolloids 23(7):1864-1876. |
|
|
Nuñes FM, Coimbra MA (1998). Influence of polysaccharide composition in foam stability of espresso coffee. Carbohydrate Polymers 37(3):283-285. |
|
|
Nuñes FM, Coimbra MA, Duarte AC, Delgadillo I (1997). Foamability, foam stability, and chemical composition of espresso coffee as affected by the degree of roast. Journal of Agricultural and Food Chemistry 45(8):3238-3243. |
|
|
Prabhukumar S, Duraiswami R, Chahine GL (1996). Acoustic measurement of bubble size distributions: theory and experiments. The American Society of Mechanical Engineers Proceedings, Fluids Engineering Division, Summer Meeting 236:509-514. |
|
|
Pugh RJ (2016a). Bubble size measurements and foam test methods. In Bubble and Foam Chemistry. Cambridge University Press pp. 372-404. |
|
|
Pugh RJ (Ed.) (2016b). Bubble and Foam chemistry. Cambridge University Press, Cambridge. ISBN: 9781107090576. |
|
|
Silva S, Espiga A, Niranjan K, Livings S, Gumy J-C, Sher A (2008). Formation and stability of milk foams. Bubbles in Food 2. Elsevier, Amsterdam 2:153-161. eBook ISBN:9780128104590. |
|
|
Upadhyay R, Ghosal D, Mehra A (2012). Characterization of bread dough: rheological properties and microstructure. Journal of Food Engineering 109(1):104-113. |
|
|
Wu XJ, Chahine GL (2010). Development of an acoustic instrument for bubble size distribution measurement. Journal of Hydrodynamics 22(1):325-331. |
|
|
Yekeen N, Idris AK, Manan MA (2016). Experimental study of influence of silica nanoparticles on the bulk stability of SDS-foam in presence of oil. Journal of Dispersion Science and Technology 38(3):416-424. |
|
|
Yekeen N, Idris AK, Manan MA, Samin AM, Risal AR, Kun TX (2017) . Bulk and bubble-scale experimental studies of influence of nanoparticles on foam stability. Chinese Journal of Chemical Engineering 25(3):347-357. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
