The texture and microstructure of spreads

A. Bot; E. FlöTer; J. G. Lammers; E. G. Pelan

doi:10.1533/9781845693671.4.575

The texture and microstructure of spreads

A. Bot^*, E. FlöTer, J. G. Lammers, E. G. Pelan

^*Corresponding author for this work

Chemical Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter

12 Citations (Scopus)

Abstract

Introduction Emulsion microstructure: ingredients Emulsion microstructure: processing Spread stability during transport and storage Analysing spread texture Future trends References.

Original language	English
Title of host publication	Understanding and Controlling the Microstructure of Complex Foods
Publisher	Elsevier (Singapore) Pte Ltd
Pages	575-599
Number of pages	25
ISBN (Print)	9781845691516
DOIs	https://doi.org/10.1533/9781845693671.4.575
Publication status	Published - 1 Jan 2007

ASJC Scopus subject areas

General Agricultural and Biological Sciences
General Biochemistry,Genetics and Molecular Biology
General Medicine

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10.1533/9781845693671.4.575

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BT - Understanding and Controlling the Microstructure of Complex Foods

PB - Elsevier (Singapore) Pte Ltd

ER -

The texture and microstructure of spreads

Abstract

ASJC Scopus subject areas

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