Interactions of hydrophilic particles in hydrophobic media in the presence of a hydrophilic immiscible liquid
Several food products consist of highly concentrated suspensions of particles in oil or fat media, such as peanut butter and other types of spreads. The addition of an immiscible secondary liquid to such suspensions, even in small quantities, leads to a transition from a liquid-like to a solid-like...
| Main Author: | |
|---|---|
| Other Authors: | |
| Published: |
University of Sheffield
2014
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.641029 |