African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 975

Full Length Research Paper

Characterisation and visualisation of foam quality attributes such as foamability, foam stability and foam structure of coffee brews, whole uht milk and coffee-based beverages

Sergio Petrozzi
  • Sergio Petrozzi
  • Institute of Chemistry and Biotechnology (IBCT), Zurich University of Applied Sciences ZHAW, 8820 Waedenswil, Switzerland.
  • Google Scholar


  •  Received: 02 September 2021
  •  Accepted: 18 January 2022
  •  Published: 31 January 2022

How to cite this article

APA /
Petrozzi, S. (2022). Characterisation and visualisation of foam quality attributes such as foamability, foam stability and foam structure of coffee brews, whole uht milk and coffee-based beverages. African Journal of Food Science, 15(1), 10-21.
Chicago /
Sergio Petrozzi. "Characterisation and visualisation of foam quality attributes such as foamability, foam stability and foam structure of coffee brews, whole uht milk and coffee-based beverages." African Journal of Food Science 15, no. 1 (2022): 10-21.
MLA /
Sergio Petrozzi. "Characterisation and visualisation of foam quality attributes such as foamability, foam stability and foam structure of coffee brews, whole uht milk and coffee-based beverages." African Journal of Food Science 15.1 (2022): 10-21.