Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules
- Autor
- CHUNG, Cheryl1 ; DEGNER, Brian2 ; MCCLEMENTS, David Julian1
[1] Department of Food Science, University of Massachusetts, Amherst, MA, 01003, United States
[2] ConAgra Foods, Six ConAgra Drive, Omaha, NE 68102, United States - Fuente
Food research international. 2012, Vol 48, Num 2, pp 641-649, 9 p ; ref : 1/2 p
- ISSN
- 0963-9969
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Bimodal suspensions Emulsion Fat Mathematical modeling Sauces Starch Viscosity Yield stress
- Palabra clave (fr)
- Aliment Amidon Dispersion Emulsion Gouttelette Granule amidon Matière grasse Microstructure Modèle Modélisation Propriété rhéologique Rendement Sauce Stress Suspension Viscosité Glucide Polyoside
- Palabra clave (in)
- Food Starch Dispersion Emulsion Droplet Starch granule Fat Microstructure Models Modeling Rheological properties Yield Sauce Stress Suspension Viscosity Carbohydrate Polysaccharide
- Palabra clave (es)
- Alimento Almidón Dispersión Emulsión Gotita Gránulo de almidón Materia grasa Microestructura Modelo Modelización Propiedad reológica Rendimiento Salsa Estrés Suspensión Viscosidad Glúcido Poliósido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26442776
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2012.06.011 
https://dx.doi.org/10.1016/j.foodres.2012.06.011
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