The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions

Author:

Arnold G.,Schuldt S.,Schneider Y.,Friedrichs J.,Babick F.,Werner C.,Rohm H.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference42 articles.

1. Update on vegetable lecithin and phospholipid technologies;Nieuwenhuyzen;Eur. J. Lipid Sci. Technol.,2008

2. Major sources composition and processing;Schneider,2008

3. Factors influencing rheological and textural qualities in chocolate—a review;Afoakwa;Trends Food Sci. Technol.,2007

4. Surface excess of emulsifiers and rheological properties of a concentrated food model suspension;Hugelshofer;Proceedings ISFRS,2000

5. Rheology of different formulations of milk chocolate and the effect on coating thickness;Karnjanolarn;J. Texture Stud.,2006

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