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

Article ID Journal Published Year Pages File Type
6987435 Food Hydrocolloids 2016 10 Pages PDF
Keywords
RheologySolid fatEmulsion-filled gelsMicellar casein
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels
Authors
Laura Oliver, Laura Wieck, Elke Scholten,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Rheology
Solid fat
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Micellar casein
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