Title of article
Rheology of food, cosmetics and pharmaceuticals
Author/Authors
Gallegos، نويسنده , , C. and Franco، نويسنده , , J.M.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 1999
Pages
6
From page
288
To page
293
Abstract
The major recent advances in the rheology of food, cosmetics and pharmaceuticals have been developed in the fields of emulsions and gels. Concerning emulsion rheology, this review has been specially focused on the problem of wall slip, processing and modelling of its non-linear viscoelasticity behaviour. Concerning the rheology of gels, the most relevant contributions have been made on the improvement of gel strength by acidification of several protein dispersions.
Keywords
emulsion , Viscoelasticity , rheology , Gel
Journal title
Current Opinion in Colloid and Interface Science
Serial Year
1999
Journal title
Current Opinion in Colloid and Interface Science
Record number
2304762
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