Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 116-125

  Oliver, Laura ^a,b   Wieck, Laura ^c   Scholten, Elke ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Emulsion filled gels; Matrix inhomogeneity; Micellar casein; Rheology; Solid fat

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; GELS; IMAGE ANALYSIS; RHEOLOGY; VOLUME FRACTION;

EMULSION-FILLED GEL; FAT DROPLETS; INHOMOGENEITIES; MATRIX; MATRIX INHOMOGENEITY; MICELLAR CASEIN; MICELLARS; PROPERTIES OF EMULSIONS; RHEOLOGICAL PROPERTY; SOLID FAT;

CASEIN;

EID: 84936854908     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.003     Document Type: Article

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