Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 281-291

  Chung, Cheryl ^a   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Six ConAgra Drive ^*  (United States)

Author keywords

Colloidal dispersions; Emulsions; Fat; Low fat sauces; Starch; Structural design; Viscosity

Indexed keywords

EID: 84863433542     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.06.008     Document Type: Article

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