Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

Author:

Wu Bi-cheng,McClements David JulianORCID

Funder

Cooperative State Research, Extension, Education Service, United States Department of Agriculture, Massachusetts Agricultural Experiment Station

United States Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Wall slip in dispersion rheometry;Buscall;Journal of Rheology,2010

2. Creaming and flocculation in emulsions containing polysaccharide;Cao;Food Hydrocolloids,1990

3. Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration;Chanamai;Colloids and Surfaces A—Physicochemical and Engineering Aspects,2000

4. Microcoagulation of proteins for development of “creaminess”;Cheftel;Food Reviews International,1993

5. Protein stabilization of emulsions and foams;Damodaran;Journal of Food Science,2005

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