Investigation of the Factors Affecting Foamability and Foam Stability of Cold Brew Coffee.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11937
Abstract: BACKGROUND In this study, the foamability and foam stability of nitrogen-infused cold brew coffee, as affected by coffee variety (Arabica and Robusta), degree of roast (light, medium, dark), brewing temperature (4, 20, 35 °C), brew… read more here.
Keywords: coffee; brew; foamability; cold brew ... See more keywords
Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129477
Abstract: Foam is the first attribute observed when sparkling wine is served. Bentonite is essentially used to flocculate particles in sparkling base wines but can impair their foamability. Gums from Acacia senegal and Acacia seyal improved… read more here.
Keywords: acacia gums; new fractions; sparkling base; foamability ... See more keywords
Tuning High and Low Temperature Foaming Behavior of Linear and Long-Chain Branched Polypropylene via Partial and Complete Melting
Sign Up to like & getrecommendations! Published in 2021 at "Polymers"
DOI: 10.3390/polym14010044
Abstract: While existing foam studies have identified processing parameters, such as high-pressure drop rate, and engineering measures, such as high melt strength, as key factors for improving foamability, there is a conspicuous absence of studies that… read more here.
Keywords: chain branched; method; foamability; long chain ... See more keywords