Rheology of food materials
Volume: 16, Issue: 1, Pages: 36 - 40
Published: Feb 1, 2011
Abstract
Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires profound rheological understanding of individual ingredients...
Paper Details
Title
Rheology of food materials
Published Date
Feb 1, 2011
Volume
16
Issue
1
Pages
36 - 40
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