Influence of droplet clustering on the rheological properties ofemulsion-filled gels

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 74-83

  Oliver, Laura ^a,b   Berndsen, Lieke ^c   van Aken, George A ^a,b   Scholten, Elke ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Droplet clustering; Emulsion filled gels; Gelatin; Rheology; Solid fat

Indexed keywords

EMULSIFICATION; HARDNESS; RHEOLOGY; STIFFNESS MATRIX;

DROPLET CLUSTERING; EMULSION DROPLETS; EMULSION-FILLED GEL; FAT DROPLETS; GELATIN; GELATIN GELS; INHOMOGENEOUS DISTRIBUTION; PROPERTIES OF EMULSIONS; RHEOLOGICAL PROPERTY; SOLID FAT;

GELS;

EID: 84928820450     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.001     Document Type: Article

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