Workshop on Micro-Rheology - Characterisation of the mechanical properties of food systems at the micrometer length scale
The heterogeneity of food microstructure on mesoscopic scale plays a crucial role in the perception of food texture. Micro-rheology (the study of mechanical properties on a micrometer length scale) opens new perspectives for the study of “structure – function relationships” of food systems, and over...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2000-12-01
|
| Series: | Applied Rheology |
| Online Access: | https://doi.org/10.1515/arh-2000-0032 |