Quantitative Analysis of Mixer-Type Rheometers using the Couette Analogy, The Canadian Journal of Chemical Engineering, vol.44, issue.6, pp.1166-1174, 2002. ,
DOI : 10.1002/cjce.5450800618
Aeration of emulsions by whipping, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.190, issue.3, pp.333-354, 2001. ,
DOI : 10.1016/S0927-7757(01)00709-9
Influence des facteurs formulation et procédé sur la formation de mousses alimentaires de type liquide, 2005. ,
Effect of formulation and processing factors on the properties of liquid food foams, Journal of Food Engineering, vol.78, issue.3, pp.802-809, 2007. ,
DOI : 10.1016/j.jfoodeng.2005.11.021
Consistent scale-up procedure for the power consumption in agitated non-newtonian fluids, Chemical Engineering & Technology - CET, vol.4, issue.1, pp.1999-205, 1988. ,
DOI : 10.1002/ceat.270110127
Interfacial rheological properties of adsorbed protein layers and surfactants: a review, Advances in Colloid and Interface Science, vol.91, issue.3, pp.437-471, 2001. ,
DOI : 10.1016/S0001-8686(00)00077-4
On Physically Similar Systems; Illustrations of the Use of Dimensional Equations, Physical Review, vol.4, issue.4, pp.345-376, 1914. ,
DOI : 10.1103/PhysRev.4.345
Creation and characterisation of aerated food products, Trends in Food Science & Technology, vol.10, issue.9, pp.283-296, 1999. ,
DOI : 10.1016/S0924-2244(00)00008-X
Protein/surfactant interfacial interactions .3. competitive adsorption of protein plus surfactant in emulsions. Colloids and surfaces a-physicochemical and engineering aspects, pp.77-85, 1995. ,
Mousses -Formation, formulation et propriétés, 2008. ,
La rhéologie systémique ou une rhéologie au service d'un génie des procédés et des produits, In Rhéologie, vol.12, pp.9-18, 2007. ,
Food Mixing : Principles and Applications, 2009. ,
DOI : 10.1002/9781444312928
Foaming and interfacial properties of hydrolyzed ??-lactoglobulin, Journal of Colloid and Interface Science, vol.288, issue.2, pp.412-422, 2005. ,
DOI : 10.1016/j.jcis.2005.03.002
Influence of whip speed ratios on air inclusion into a bakery foam performed with a planetary mixer device, Journal of Food Engineering, 2011. ,
Dimensional analysis for planetary mixer: Modified power and Reynolds numbers, AIChE Journal, vol.28, issue.12, pp.3094-3100, 2005. ,
DOI : 10.1002/aic.10563
Dimensional analysis for planetary mixer: Mixing time and Reynolds numbers, Chemical Engineering Science, vol.62, issue.5, pp.1442-1447, 2007. ,
DOI : 10.1016/j.ces.2006.11.039
Etude rheologique d'un produit alimentaire foisonne : Influence du procede et suivi du vieillissement. Les Cahiers de rhéologie, pp.131-146, 2000. ,
An introduction to food colloids, 1992. ,
Mechanical aspects of gas dispersion in continuous foaming food processes using scraped surface heat exchangers, Journal of Food Engineering, vol.23, issue.2, pp.213-223, 1994. ,
DOI : 10.1016/0260-8774(94)90087-6
Estimation of physical properties of foamed foods using energy dissipation in scraped-surface heat exchangers, Journal of Food Engineering, vol.26, issue.1, pp.45-56, 1995. ,
DOI : 10.1016/0260-8774(94)00041-7
Foaming process analysis for a stirred column with a narrow annular region, Chemical Engineering Science, vol.53, issue.17, pp.3157-3160, 1998. ,
DOI : 10.1016/S0009-2509(98)00127-4
Flow regimes and wall shear rates determination within a scraped surface heat exchanger, Journal of Food Engineering, vol.45, issue.4, pp.195-207, 2000. ,
DOI : 10.1016/S0260-8774(00)00056-X
Foam and Foam Films, 1998. ,
DISPERSION PHENOMENA IN HIGH VISCOSITY IMMISCIBLE FLUID SYSTEMS AND APPLICATION OF STATIC MIXERS AS DISPERSION DEVICES IN SUCH SYSTEMS, Chemical Engineering Communications, vol.10, issue.3-6, pp.225-277, 1982. ,
DOI : 10.1002/aic.690150512
Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer, Journal of Food Engineering, vol.38, issue.4, pp.393-405, 1998. ,
DOI : 10.1016/S0260-8774(98)00129-0
Mixing in the process industries, 1992. ,
Measurement and modeling of the flow behavior of aqueous foams using a recirculating pipe rheometer, A collection of papers presented at the 5th European Conference on Foams, Emulsions, and Applications, pp.153-164, 2004. ,
DOI : 10.1016/j.colsurfa.2005.01.012
Fundamentals of the hydrodynamic mechanism of splitting in dispersion processes, AIChE Journal, vol.1, issue.3, pp.289-295, 1955. ,
DOI : 10.1002/aic.690010303
High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation, Chemical Engineering Science, vol.66, issue.8, pp.1790-1801, 2011. ,
DOI : 10.1016/j.ces.2011.01.026
SCRAPED SURFACE HEAT EXCHANGERS., Journal of Food Process Engineering, vol.75, issue.18, pp.1-62, 1986. ,
DOI : 10.1016/0009-2509(56)80014-6
The role of particles in stabilising foams and emulsions, Advances in Colloid and Interface Science, vol.137, issue.2, pp.57-81, 2008. ,
DOI : 10.1016/j.cis.2007.07.007
Droplet break-up in simple shear-flow in the presence of emulsifiers. Colloids and surfaces a-physicochemical and engineering aspects, pp.141-148, 1994. ,
Interfacial protein networks and their impact on droplet breakup, AIChE Journal, vol.47, issue.6, pp.1533-1541, 2003. ,
DOI : 10.1002/aic.690490617
Surface Tension and Foamability of Protein and Surfactant Solutions, Journal of Food Science, vol.33, issue.5, pp.1542-1545, 1988. ,
DOI : 10.1111/j.1365-2621.1988.tb09319.x
Foam Generation in Rotor-Stator Mixers, Journal of the Society of Dyers and Colourists, vol.97, issue.5, pp.397-402, 1986. ,
DOI : 10.1111/j.1478-4408.1986.tb01053.x
Bubble size distribution and energy dissipation in foam mixers, Journal of the Society of Dyers and Colourists, vol.2, issue.1, pp.386-394, 1987. ,
DOI : 10.1111/j.1478-4408.1987.tb01090.x
Foam Generation in Rotor-Stator Mixers, Journal of the Society of Dyers and Colourists, vol.97, issue.5, pp.145-156, 1988. ,
DOI : 10.1111/j.1478-4408.1986.tb01053.x
Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products, Food Chemistry, vol.102, issue.2, pp.454-465, 2007. ,
DOI : 10.1016/j.foodchem.2006.06.011
A literature review of theoretical models for drop and bubble breakup in turbulent dispersions, Chemical Engineering Science, vol.64, issue.15, pp.3389-3406, 2009. ,
DOI : 10.1016/j.ces.2009.04.026
Air Inclusion Into a Model Cake Batter Using a Pressure Whisk: Development of Gas Hold-up and Bubble Size Distribution, Journal of Food Science, vol.52, issue.11, pp.1152-1157, 2001. ,
DOI : 10.1111/j.1365-2621.2001.tb16097.x
Agitation of non-Newtonian fluids, AIChE Journal, vol.3, issue.1, pp.3-10, 1957. ,
DOI : 10.1002/aic.690030103
Effect of the Rheology of the Continuous Phase on Foaming Processes: Viscosity-Temperature Impact, 2008. ,
DOI : 10.1016/B978-1-891127-59-5.50022-5
Influence of elastic properties on drop deformation and breakup in shear flow, Journal of Rheology, vol.42, issue.6, pp.1477-1490, 1998. ,
DOI : 10.1122/1.550897
Dynamically enhanced membrane foaming, Chemical Engineering Science, vol.62, issue.16, pp.4409-4419, 2007. ,
DOI : 10.1016/j.ces.2007.05.026
Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor???stator device, Journal of Food Engineering, vol.80, issue.1, pp.306-316, 2007. ,
DOI : 10.1016/j.jfoodeng.2006.05.026
Influence of process parameters on microstructure of food foam whipped in a rotor???stator device within a wide static pressure range, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.263, issue.1-3, pp.353-362, 2005. ,
DOI : 10.1016/j.colsurfa.2004.12.057
Stabilization of bubbles and foams, Current Opinion in Colloid & Interface Science, vol.12, issue.4-5, pp.232-241, 2007. ,
DOI : 10.1016/j.cocis.2007.07.009
Veränderliche Stoffgrössen in der Ähnlichkeitstheorie, 1991. ,
Process Relationships for Non-Newtonian Fluids - Criticism of the Metzner-Otto Concept, Chemical Engineering & Technology, vol.29, issue.6, p.37, 2005. ,
DOI : 10.1002/ceat.200407078
Principles of foam stability Advances in food emulsions and foams, pp.91-122, 1988. ,
Stagnant surface behaviour and its effect on foam and film stability, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.149, issue.1-3, pp.467-473, 1999. ,
DOI : 10.1016/S0927-7757(98)00305-7
Foam stability and interfacial properties of milk protein?surfactant systems, Food Hydrocolloids, vol.19, issue.3, pp.467-478, 2004. ,
DOI : 10.1016/j.foodhyd.2004.10.032
Particle motions in sheared suspensions XII. Deformation and burst of fluid drops in shear and hyperbolic flow, Journal of Colloid Science, vol.16, issue.3, pp.238-261, 1961. ,
DOI : 10.1016/0095-8522(61)90003-4
Effect of copper ions on the drainage stability of foams prepared from egg white, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.180, issue.1-2, pp.163-172, 2001. ,
DOI : 10.1016/S0927-7757(00)00734-2
Formulation des mousses laitières, 2007. ,
Adsorption-micellar energy ratio of surfactants as a criterion of their foaming capacity, Khim. Khim. Tek, vol.28, pp.62-66, 1985. ,
Applied Dimensional Analysis and Modeling, Journal of Fluids Engineering, vol.120, issue.3, 2007. ,
DOI : 10.1115/1.2820715
Etude du foisonnement par mélangeur statique appliqué à la structuration des mousses de blanc d'oeuf dénaturé par traitement thermique, 2009. ,
The Viscosity of a Fluid Containing Small Drops of Another Fluid, Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences, vol.138, issue.834, pp.41-48, 1932. ,
DOI : 10.1098/rspa.1932.0169
The Formation of Emulsions in Definable Fields of Flow, Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences, vol.146, issue.858, pp.501-523, 1934. ,
DOI : 10.1098/rspa.1934.0169
Foaming of Commercial Grade Food Products in a Continuous Stirred Column, Chemical Engineering Research and Design, vol.81, issue.9, pp.1083-1089, 2003. ,
DOI : 10.1205/026387603770866227
Influence of operating conditions and impeller design on the continuous manufacturing of food foams, Journal of Food Engineering, vol.60, issue.1, pp.9-20, 2003. ,
DOI : 10.1016/S0260-8774(03)00005-0
Combined effects of process parameters and composition on foaming of dairy emulsions at low temperature in an agitated column, Journal of Food Engineering, vol.68, issue.3, pp.335-347, 2005. ,
DOI : 10.1016/j.jfoodeng.2004.06.008
Mixing of complex fluids with flat-bladed impellers: effect of impeller geometry and highly shear-thinning behavior, Chemical Engineering and Processing: Process Intensification, vol.43, issue.10, pp.1211-1222, 2004. ,
DOI : 10.1016/j.cep.2003.11.005
Foreword. Colloids and Surfaces A : Physicochemical and Engineering Aspects, A collection of papers presented at the 5th European Conference on Foams, Emulsions, and Applications, pp.3-3, 2004. ,
Interfaces: their role in foam and emulsion behaviour, Current Opinion in Colloid & Interface Science, vol.5, issue.3-4, pp.176-181, 2000. ,
DOI : 10.1016/S1359-0294(00)00056-X
Behaviour of droplets in simple shear flow in the presence of a protein emulsifier, Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.125, issue.2-3, pp.189-200, 1997. ,
DOI : 10.1016/S0927-7757(96)03972-6
Emulsion processing???from single-drop deformation to design of complex processes and products, 5th International Symposium on Mixing in Industrial Processes (ISMIP5), pp.2101-2113, 2005. ,
DOI : 10.1016/j.ces.2004.12.003
Scale-up in chemical engineering, 2006. ,