Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods

Research output: Chapter in Book/Report/Conference proceedingChapter

Colleges, School and Institutes

External organisations

  • University of Kent

Details

Original languageEnglish
Title of host publicationPractical Food Rheology
Subtitle of host publicationAn Interpretive Approach
Publication statusPublished - 1 Dec 2010

Keywords

  • Astringency, an increase in friction coefficient, Consumption of high calorific and/or salty diets - and chronic diseases, obesity, type II diabetes and hypertension, Designed gel beads with oil droplets - controlling flavour release of oil soluble flavours, Lumen mass transfer coefficient - in concentration of guar gums, Mouth and rheological response - interesting, basis of significant amounts of past and present research in foods, Oral perception of foods, Reconstructing food for healthy everyday living - and controlling dietary intake, Rheological control and understanding - formulation of healthy everyday foods, Rheological control of stomach contents - ways to control eating habits and calorific intake of general population, Water-in-water emulsions, next level of complexity - mixed biopolymers, two or more molecular structures leading to phase separation