Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic

Food Research International

Volumn 74, Issue , 2015, Pages 284-293

  Blake, Alexia I ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cellular solid; Laminate fat; Monoglyceride; Oleogel; Rheology; Shortening

Indexed keywords

ELASTIC MODULI; EMULSIFICATION; GELATION; MOBILE SECURITY; OIL SHALE; RHEOLOGY; SANDWICH STRUCTURES; YIELD STRESS;

CELLULAR SOLIDS; MECHANICAL BEHAVIOR; MONOGLYCERIDES; OIL-IN-WATER; OLEOGEL; RHEOLOGICAL PROPERTY; RICE BRAN WAX; SHORTENING;

PALM OIL;

NEPTUNIA;

EID: 84929399677     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.045     Document Type: Article

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