Title of article
Rheology of food materials
Author/Authors
Fischer، نويسنده , , Peter and Windhab، نويسنده , , Erich J.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2011
Pages
5
From page
36
To page
40
Abstract
Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires profound rheological understanding of individual ingredients their relation to food processing, and their final perception.
Keywords
Interfacial rheology , Flow geometries , Foams , Soft glasses , Squeeze Flow , rheology , emulsions , microstructure , Tribology , suspensions
Journal title
Current Opinion in Colloid and Interface Science
Serial Year
2011
Journal title
Current Opinion in Colloid and Interface Science
Record number
2305733
Link To Document