Shapes and shaping of biopolymer drops in a hyperbolic flow

Food Hydrocolloids

Volumn 17, Issue 5, 2003, Pages 641-652

  Hamberg, Lars ^a   Wohlwend, Mathias ^b   Walkenström, Pernilla ^a   Hermansson, Anne Marie ^a  

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

^b ETH ZURICH   (Switzerland)

Author keywords

Deformation; Drop; Elongation; Shape; Shaping; carrageenan

Indexed keywords

BIOMOLECULES; DRAG; EMULSIFICATION; VISCOSITY;

CARRAGEENANS; EMULSION DROPS; GEL STRENGTHS; MILLIMETER RANGE; MODELLING SYSTEMS; SHAPE; SHAPING; SILICON OIL; VISCOSITY RATIOS; Κ-CARRAGEENAN;

DROPS;

BIOPOLYMER; CARRAGEENAN; SILICON;

ARTICLE; EMULSION; FOOD INDUSTRY; GEL; GEOMETRY; IMAGE ANALYSIS; TEMPERATURE; VISCOSITY;

PHASEOLUS (ANGIOSPERM);

EID: 0142123428     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00009-2     Document Type: Article

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