| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278049 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠X-ray microtomography was able to reconstruct the 3D microstructure of meringues. ⺠Citric acid, sugar and EW type impact microstructural and mechanical properties. ⺠Low sugar/EW ratios and high citric acid levels increase meringues air phase. ⺠Low sugar/EW ratios and high citric acid levels determine softer texture. ⺠Dry and frozen EWs and EWs from old eggs had the worst mechanical performances.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Fabio Licciardello, Pierangelo Frisullo, Janine Laverse, Giuseppe Muratore, Matteo Alessandro Del Nobile,