Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 248-264

  Moelants, Katlijn R N ^a   Cardinaels, Ruth ^b   Jolie, Ruben P ^a   Verrijssen, Tina A J ^a   Van Buggenhout, Sandy ^a   Van Loey, Ann M ^a   Moldenaers, Paula ^b   Hendrickx, Marc E ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Particle characteristics; Reconstitution; Rheology; Serum phase; Tomato suspensions

Indexed keywords

AVERAGE PARTICLE SIZE; HERSCHEL-BULKLEY MODEL; PARTICLE CHARACTERISTICS; PARTICLE CONCENTRATIONS; RECONSTITUTION; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PARAMETER; SERUM PHASE;

BODY FLUIDS; ELASTICITY; FRUITS; NON NEWTONIAN LIQUIDS; RHEOLOGY; YIELD STRESS;

SUSPENSIONS (FLUIDS);

LYCOPERSICON ESCULENTUM;

EID: 84891632490     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1070-3     Document Type: Article

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