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Microstructure in relation to flow processing
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2002 (English)In: Current Opinion in Colloid & Interface Science, ISSN 1359-0294, E-ISSN 1879-0399, Vol. 7, no 42130, 413-418 p.Article in journal (Refereed)
Abstract [en]

The art of structure formation by process flow control is a growing field of research. The central issue is the understanding that the rheological properties of a food substance are intimately linked to its microstructure. By carefully controlling the flow process environment, the microstructure, and thus the rheological properties, can be crafted to produce new products desired by the consumer market. © 2002 Elsevier Science Ltd. All rights reserved.

Place, publisher, year, edition, pages
2002. Vol. 7, no 42130, 413-418 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8479DOI: 10.1016/S1359-0294(02)00081-XOAI: oai:DiVA.org:ri-8479DiVA: diva2:966351
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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