A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 3, 2014, Pages 241-260

  Moelants, Katlijn R N ^a   Cardinaels, Ruth ^b   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

[No Author keywords available]

Indexed keywords

BODY FLUIDS; ELASTICITY; PRODUCT DESIGN; RHEOLOGY; SUSPENSIONS (FLUIDS);

AQUEOUS SERUM PHASE; FUNCTIONAL PROPERTIES; PARTICLE CONCENTRATIONS; PARTICLE MORPHOLOGIES; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; STRUCTURAL CHARACTERISTICS; STRUCTURAL ELEMENTS;

TISSUE;

EID: 84918517741     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12059     Document Type: Article

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