Mixed fluid gels formation, structure and rheological properties
'Fluid gel' consists of gel particles in a non-gelling medium and its particles are able to mimic fat globules and their bulk rheological behavior in emulsions based food products. The formation of single single polysaccharide fluid gel structure has been well described in the literature....
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University of Birmingham
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.707622 |