Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

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dc.contributor.authorKambulova, Yuliia
dc.contributor.authorZviahintseva-Semenets, Yuliia
dc.contributor.authorShevchenko, Anastasiia
dc.contributor.authorKokhan, Olena
dc.date.accessioned2021-04-27T08:56:10Z
dc.date.available2021-04-27T08:56:10Z
dc.date.issued2020
dc.description.abstractThe present study investigates the emulsion-foam structures of the cream from churned cream with a 20% fat content used in decorating flour confectionery. It is proposed to stabilise such systems by the introduction of sodium alginate, ι-carrageenan or gelatin. It was determined that the emulsion-foam structures of the cream samples under investigation belong to the class of pseudoplastic non-Newtonian fluids. Total deformation, lastic deformation and springy deformation were also investigated.uk_UA
dc.identifier.citationStudy of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids / Yu. Kambulova, Yu. Zviahintseva-Semenets, A. Shevchenko, O. Kokhan / The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology. – 2020. – Vol. 44, Issue 2. – P. 85-103.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/33676
dc.language.isoenuk_UA
dc.subjectemulsion-foam systemsuk_UA
dc.subjectmilk creamuk_UA
dc.subjecthydrocolloidsuk_UA
dc.subjectspringy-plastic propertiesuk_UA
dc.subjectrheological propertiesuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.titleStudy of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloidsuk_UA
dc.typeArticleuk_UA

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