Particle size effects in colloidal gelatin particle suspensions

Journal of Food Engineering

Volumn 101, Issue 4, 2010, Pages 394-401

  Van Riemsdijk, Lieke E ^a   Snoeren, Jeske P M ^a   Van Der Goot, Atze J ^a   Boom, Remko M ^a   Hamer, Rob J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Break up; Coalescence; Gelatin; Mesostructure; Rheology; Shear

Indexed keywords

BREAK-UP; DROPLET BREAKUP; GELATIN; HIGH SHEAR; MESOSTRUCTURES; PARTICLE CLUSTERS; PARTICLE SIZE EFFECT; PARTICLE SUSPENSIONS; RHEOLOGICAL EFFECT; SHEAR; SIMPLE SHEAR FLOW; SMALL PARTICLES; STRAIN SOFTENING; TEMPERATURE DECREASE;

AGGLOMERATION; COAGULATION; COALESCENCE; ELASTICITY; GELATION; GLUCOSE; PARTICLES (PARTICULATE MATTER); RHEOLOGY; SHEAR FLOW; VISCOSITY;

SUSPENSIONS (FLUIDS);

EID: 77956182508     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.025     Document Type: Article

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