Using capillary bridges to tune stability and flow behavior of food suspensions

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 44-52

  Hoffmann, Susanne ^a   Koos, Erin ^a   Willenbacher, Norbert ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Capillary force; Capillary suspension; Rheology; Wetting properties

Indexed keywords

COCOA; OILS AND FATS; PRODUCT DESIGN; STARCH; WETTING; YIELD STRESS;

A-PARTICLES; CAPILLARY BRIDGES; CAPILLARY FORCE; CAPILLARY SUSPENSION; FLOW BEHAVIOURS; IMMISCIBLE FLUIDS; PARTICLE BRIDGINGS; PARTICLES SUSPENSION; STABILITY BEHAVIOR; WETTING PROPERTY;

SUSPENSIONS (FLUIDS);

EID: 84895131203     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.027     Document Type: Article

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