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The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network

✍ Scribed by Alejandro G. Marangoni; Dérick Rousseau

Book ID
107496268
Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
465 KB
Volume
75
Category
Article
ISSN
0003-021X

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This paper highlights the most recent progress in the quantitative study on the microstructure and the rheological properties of colloidal fat crystal networks. Several physical models describing the structural hierarchy of the colloidal fat crystal networks are reviewed here, with particular emphas