Mousse Formation

Mousse Formation is a methodological construct in the field of secondary fermentation that characterizes the stabilization and organization of carbon dioxide bubbles within a liquid matrix to produce a persistent, foam-like texture during the refermentation process.

5

Publications

243

Citations

18

Authors

7

Institutions

Publications per year

2017–2026

0

Authors

18

  1. JS
    John S. Patton

    University of Georgia, United States

    1 publications · 73 citations

    1

    h-index

  2. LF
    Laurent Forny

    Nestlé (Switzerland), Switzerland

    1 publications · 59 citations

    1

    h-index

  3. JL
    John L. Laseter

    University of New Orleans, United States

    1 publications · 10 citations

    1

    h-index

  4. PD
    Paul D. Bartlett

    University of Bristol, United Kingdom

    1 publications · 50 citations

    1

    h-index

  5. JR
    Jayanti R. Patel

    KM Shah Dental College and Hospital, India

    1 publications · 10 citations

    1

    h-index

1–5 of 18

Venues

  1. 2

    h-index

  2. Nature

    1 publications · 73 citations

    1

    h-index

  3. Langmuir

    1 publications · 59 citations

    1

    h-index

  4. Marine Pollution Bulletin

    1 publications · 51 citations

    1

    h-index

1–4