Differences between protein and surfactant foams: Microscopic properties, stability and coarsening

By A. Saint‐Jalmes, M.-L. Peugeot, H. Ferraz, D. Langevin. 2005

179 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/d906a6ae8a910a6d37d8e9ae1b307921003c9c19