相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Investigation of the factors that affect the volume and stability of espresso crema
Xiuju Wang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Instant coffee foam: An investigation on factors controlling foamability, foam drainage, coalescence, and disproportionation
Padma Ishwarya Shankaran et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Comprehensive evaluation of the life cycle of liquid and solid fuels derived from recycled coffee waste
Mohammed Kamil et al.
RESOURCES CONSERVATION AND RECYCLING (2019)
Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers
Cheryl Chung et al.
FOOD RESEARCH INTERNATIONAL (2018)
Influence of solvent selection and extraction temperature on yield and composition of lipids extracted from spent coffee grounds
Ioannis Efthymiopoulos et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
A study of the factors affecting the foaming properties of egg white – a review
K. Lomakina et al.
CZECH JOURNAL OF FOOD SCIENCES (2018)
Composite Foaming Agents on the Basis of High-Molecular Natural Surfactants
Fariza Amankeldi et al.
COLLOIDS AND INTERFACES (2018)
Effect of dispersed particles on instant coffee foam stability and rheological properties
Rebecca Gmoser et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Bran-induced effects on the evolution of bubbles and rheological properties in bread dough
S. Padma Ishwarya et al.
JOURNAL OF TEXTURE STUDIES (2017)
The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee
Megan Fuller et al.
SCIENTIFIC REPORTS (2017)
Concentrating Membrane Proteins Using Ultrafiltration Without Concentrating Detergents
Hasin Feroz et al.
BIOTECHNOLOGY AND BIOENGINEERING (2016)
Micellization and interfacial behavior of binary and ternary mixtures in aqueous medium
Naved Azum et al.
JOURNAL OF MOLECULAR LIQUIDS (2016)
Coffee extraction kinetics in a well mixed system
Kevin M. Moroney et al.
JOURNAL OF MATHEMATICS IN INDUSTRY (2016)
Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties
Diana Nicoleta Raba et al.
PLOS ONE (2015)
Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin
Lina F. Ballesteros et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Production of polyhydroxyalkanoates using hydrolysate of spent coffee grounds
Stanislav Obruca et al.
PROCESS BIOCHEMISTRY (2014)
Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region
Ozren Jovic et al.
CROATICA CHEMICA ACTA (2013)
Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients
Ali J. Green et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
EXTRACTION OF LIPIDS FROM SPENT COFFEE GROUNDS USING ORGANIC SOLVENTS AND SUPERCRITICAL CARBON DIOXIDE
Behdad Ahangari et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)
Synthesis and properties of novel alkyl sulfate gemini surfactants
Shuxin Tai et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2012)
Espresso Coffee Residues: A Valuable Source of Unextracted Compounds
Rebeca Cruz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Surface and Solution Properties of Amphiphilic Drug-Nonionic Surfactant Systems
Kabir-ud-Din et al.
JOURNAL OF SURFACTANTS AND DETERGENTS (2012)
Sustainable management of coffee industry by-products and value addition-A review
Pushpa S. Murthy et al.
RESOURCES CONSERVATION AND RECYCLING (2012)
Coalescence of bubbles and stability of foams in aqueous solutions of Tween surfactants
Sayantan Samanta et al.
CHEMICAL ENGINEERING RESEARCH & DESIGN (2011)
Relationship between Surface Tension and Surface Coverage
Fredric M. Menger et al.
LANGMUIR (2011)
Evolution of sensory aroma attributes from coffee beans to brewed coffee
Natnicha Bhumiratana et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Interfacial properties of coffee oils
M. Ferrari et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2010)
Biomolecule-induced carbonate genesis in abiotic formation of humic substances in nature
Ailsa G. Hardie et al.
CANADIAN JOURNAL OF SOIL SCIENCE (2009)
Foaming model for CO2 absorption process using aqueous monoethanolamine solutions
Bhurisa Thitakamol et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2009)
Re-evaluating the Gibbs Analysis of Surface Tension at the Air/Water Interface
Fredric M. Menger et al.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2009)
Foams under dynamic conditions
K. Malysa et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2008)
Coffee, caffeine, and coronary heart disease
Marilyn C. Cornelis et al.
CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE (2007)
Surface tension and foam behaviour of aqueous solutions of blends of three alkanolamines, as a function of temperature
Jacinto Aguila-Hernandez et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2007)
Transient development of whipped cream properties
Ewa Jakubczyk et al.
JOURNAL OF FOOD ENGINEERING (2006)
Investigations on the high molecular weight foaming fractions of espresso coffee
A D'Agostina et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Influence of molecular processes at liquid interfaces on dynamic surface tensions and wetting kinetics
R Miller et al.
JOURNAL OF ADHESION (2004)
Small bubble formation via a coalescence dependent break-up mechanism
KL Tse et al.
CHEMICAL ENGINEERING SCIENCE (2003)
Highly foaming proteins in roasted coffee
R Saliba et al.
SCIENCES DES ALIMENTS (2003)
Particles as surfactants - similarities and differences
BP Binks
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2002)