Designing biopolymer fluid gels: A microstructural approach

Food Hydrocolloids

Volumn 42, Issue P3, 2014, Pages 362-372

  Fernandez Farres I ^a   Moakes, R J A ^a   Norton, I T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Alginate; Fluid gel; Lubrication; Microstructure; Tribology; Whey protein

Indexed keywords

ELASTICITY; EMULSIFICATION; EMULSIONS; GELS; OILS AND FATS; PROTEINS; SUSPENSIONS (FLUIDS); TRIBOLOGY;

FLUID GEL; GEL PARTICLES; LUBRICATION /; MICRO-STRUCTURAL; MOLECULAR EVENTS; PHYSICAL DIMENSIONS; PROCESS STRUCTURES; STABLE FLUIDS; THERMO STABLES; WHEY PROTEINS;

MICROSTRUCTURE;

EID: 84908593320     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.014     Document Type: Article

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