Correlation of foaming properties of plant-based beverages with physicochemical composition

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Correlation of foaming properties of plant-based beverages with physicochemical composition

Demand for unique cappuccino and latte flavors has led to research into the foaming properties of plant-based beverages, among which the greatest potential for use in catering organizations are drinks intended for professional use by baristas. This work investigated the foaming and physicochemical p...

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Bibliographic Details
Main Authors:	A. V. Tarasov, N. V. Zavorokhina, O. V. Chugunova, A. V. Vyatkin
Format:	Article
Language:	Russian
Published:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2025-07-01
Series:	Пищевые системы
Subjects:	plant-based milk alternatives ultra-high-temperature milk foam steam injection mechanical agitation fats stabilizers
Online Access:	https://www.fsjour.com/jour/article/view/780
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