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Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Crossref DOI link: https://doi.org/10.1039/C8FO00536B

Published Online: 2018

Update policy: https://doi.org/10.1039/rsc_crossmark_policy

Authors

Heymans, Robbe https://orcid.org/0000-0002-4857-2361
Tavernier, Iris https://orcid.org/0000-0001-9109-4070
Danthine, Sabine

Rimaux, Tom

Van der Meeren, Paul

Dewettinck, Koen
Funding

Funding for this research was provided by:

Bijzonder Onderzoeksfonds

Hercules Foundation (AUGE-09-029)
License Information

Accepted Manuscript valid from 2019-05-15
More Information

SIMILARITY CHECK

: This document is Similarity Check deposited

ASSOCIATED ARTICLES

CrossRef DOI Link to Correction:: https://doi.org/10.1039/C8FO90023J

RELATED DATA

: Supplementary Information

IDENTIFIERS

: Robbe Heymans (ORCID)

: Iris Tavernier (ORCID)

: Iris Tavernier (ResearcherID)

PEER REVIEW METHOD

: Single-blind

PUBLICATION HISTORY

: Received 19 March 2018; Accepted 8 May 2018; Accepted Manuscript published 15 May 2018; Advance Article published 23 May 2018; Version of Record published 20 June 2018