Micro-viscosity of liquid oil confined in colloidal fat crystal networks-Reference-Cited by-同舟云学术

Micro-viscosity of liquid oil confined in colloidal fat crystal networks

Published:2014 Issue:43 Volume:10 Page:8652-8658
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Du H.¹²³,Kim C.¹²³,Corradini M. G.¹²³,Ludescher R. D.¹²³,Rogers M. A.¹²³

Affiliation:

1. School of Environmental and Biological Engineering, Department of Food Science. Rutgers

2. The State University of New Jersey

3. New Brunswick, USA

Abstract

Micro-viscosity of confined oil is not dependent on the solids content, but is dependent on the box-counting fractal dimension in high-space filling colloidal fat crystal networks.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/SM/C4SM01632G

Reference39 articles.

1. Designer colloids—towards healthy everyday foods?

2. Structure and functionality of edible fats

3. Stabilising emulsion-based colloidal structures with mixed food ingredients

4. Hyaluronic acid colloidal gels as self-assembling elastic biomaterials

5. Rapid Self-Assembly of Monodisperse Colloidal Spheres in an Ink-Jet Printed Droplet

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