Title of article
Microstructure in relation to flow processing
Author/Authors
Lars and Walkenstrِm، نويسنده , , Pernilla and Hermansson، نويسنده , , Anne-Marie، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
6
From page
413
To page
418
Abstract
The art of structure formation by process flow control is a growing field of research. The central issue is the understanding that the rheological properties of a food substance are intimately linked to its microstructure. By carefully controlling the flow process environment, the microstructure, and thus the rheological properties, can be crafted to produce new products desired by the consumer market.
Keywords
microstructure , Fluid flow , Processing , Rheological properties , emulsions
Journal title
Current Opinion in Colloid and Interface Science
Serial Year
2002
Journal title
Current Opinion in Colloid and Interface Science
Record number
2305067
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