| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398660 | Food Research International | 2012 | 9 Pages |
Abstract
⺠Many foods can be considered to be bimodal particle suspensions. ⺠Sauces, soups and dressings contain mixtures of fat droplets and starch granules. ⺠The properties of bimodal suspensions depend on particle concentrations. ⺠An improved understanding of bimodal systems can aid food design.
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Authors
Cheryl Chung, Brian Degner, David Julian McClements,