Emulsion Gels in Foods

Product Design and Engineering: Formulation of Gels and Pastes

Volumn , Issue , 2013, Pages 315-343

  Bot, Arjen ^a   Flöter, Eckhard ^b   Karbstein Schuchmann, Heike P ^c   Ribeiro, Henelyta Santos ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Emulsion production; Fat continuous; Food emulsions; Food products; Gel like emulsions; High internal phase emulsions (HIPE); High shear mixers; Water continuous

Indexed keywords

FOOD PRODUCTS; MIXERS (MACHINERY);

EMULSION GEL; EMULSION PRODUCTION; FOOD EMULSIONS; HIGH INTERNAL PHASE EMULSIONS; HIGH SHEAR MIXERS;

EMULSIFICATION;

EID: 84906819457     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9783527654741.ch11     Document Type: Chapter

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