TY - CHAP
T1 - Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel
AU - Spyropoulos, Fotios
AU - Heuer, Ernest Alexander K.
AU - Mills, Tom B.
AU - Bakalis, Serafim
PY - 2010/12/1
Y1 - 2010/12/1
KW - Creaming, motion of droplets under influence of gravitational forces - a concentrated layer at the top of an oil-in-water emulsion
KW - Emulsions, integral part of food products
KW - Emulsions, thermodynamically unstable systems - effort devoted towards obtaining understanding of mechanisms and kinetics of instabilities
KW - Evidence of health benefits - from food formulations
KW - Fluid dynamics during oral processing
KW - Processes, experienced by emulsions - including, those in mouth during consumption
KW - Protein-stabilised emulsions - and rheological aspects of structure and mouthfeel
KW - Protein-stabilised oil-in-water emulsion-based products - and one or more types of proteins
KW - Proteins, assisting formation of oil-in-water emulsions - stabilizing bulk microstructure
KW - Understanding of oral processes - and the changes these induce to emulsion structures, being an active area of research
UR - http://www.scopus.com/inward/record.url?scp=84885504564&partnerID=8YFLogxK
U2 - 10.1002/9781444391060.ch9
DO - 10.1002/9781444391060.ch9
M3 - Chapter
AN - SCOPUS:84885504564
SN - 9781405199780
SP - 193
EP - 218
BT - Practical Food Rheology
PB - Blackwell-Wiley
ER -