Influence of elongational flow on phase separated inclusions within gelling biopolymer drops

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 805-815

  Lundell, Camilla ^a   Walkenström, Pernilla ^a   Lorén, Niklas ^a   Hermansson, Anne Marie ^a  

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

Author keywords

4 RM; Drops; Flow deformation; Gelatine; Maltodextrin; Phase separation

Indexed keywords

BIOMOLECULES; DROPS; POLYSACCHARIDES;

4-RM; ELONGATIONAL FLOW; FLOW CELLS; FLOW DEFORMATION; GEL FORMATION; GELATIN; INNER STRUCTURE; MALTODEXTRINS; SILICON OIL; TEMPERATURE DIFFERENCES;

PHASE SEPARATION;

BIOPOLYMER; GELATIN; MALTODEXTRIN; SILICONE OIL;

ARTICLE; CONFOCAL LASER MICROSCOPY; FLOW KINETICS; GELATION; IMAGE ANALYSIS; MATHEMATICAL COMPUTING; PHASE SEPARATION; TEMPERATURE DEPENDENCE; VISCOSITY;

EID: 3042686695     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.12.006     Document Type: Article

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