Flow processing and gel formation - A promising combination for the design of the shape of gelatin drops

Food Hydrocolloids

Volumn 16, Issue 6, 2002, Pages 633-643

  Walther, Bernhard ^a   Walkenström, Pernilla ^a   Hermansson, Anne Marie ^a   Fischer, Peter ^b   Windhab, Erich J ^b  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b ETH ZURICH   (Switzerland)

Author keywords

4 Roll Mill; Deformation; Drop shape; Elongational flow; Gel formation; Gelatin; Shear flow

Indexed keywords

DROPS; ELONGATION; FLOW PATTERNS;

4-ROLL MILL; DROP SHAPE; DROP SIZE; ELONGATIONAL FLOW; FLOW CONDITION; FLOW PROCESSING; GEL FORMATION; GELATIN; MODELLING STUDIES; SILICON OIL;

SHEAR FLOW;

GELATIN; SILICONE OIL;

ARTICLE; FLOW RATE; GEL; GEOMETRY; PARTICLE SIZE; PROCESSING; SHEAR FLOW;

EID: 0036837948     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00029-2     Document Type: Article

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