TY - CHAP
T1 - Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods
AU - Norton, Ian T.
AU - Norton, Abigail B.
AU - Spyropoulos, Fotios
AU - Le Révérend, Benjamin J.D.
AU - Cox, Philip
PY - 2010/12/1
Y1 - 2010/12/1
KW - Astringency, an increase in friction coefficient
KW - Consumption of high calorific and/or salty diets - and chronic diseases, obesity, type II diabetes and hypertension
KW - Designed gel beads with oil droplets - controlling flavour release of oil soluble flavours
KW - Lumen mass transfer coefficient - in concentration of guar gums
KW - Mouth and rheological response - interesting, basis of significant amounts of past and present research in foods
KW - Oral perception of foods
KW - Reconstructing food for healthy everyday living - and controlling dietary intake
KW - Rheological control and understanding - formulation of healthy everyday foods
KW - Rheological control of stomach contents - ways to control eating habits and calorific intake of general population
KW - Water-in-water emulsions, next level of complexity - mixed biopolymers, two or more molecular structures leading to phase separation
UR - http://www.scopus.com/inward/record.url?scp=84885523288&partnerID=8YFLogxK
U2 - 10.1002/9781444391060.ch10
DO - 10.1002/9781444391060.ch10
M3 - Chapter
AN - SCOPUS:84885523288
SN - 9781405199780
SP - 219
EP - 253
BT - Practical Food Rheology
PB - Blackwell-Wiley
ER -