The rheology of colloidal and noncolloidal food dispersions.

@article{Genovese2007TheRO,
  title={The rheology of colloidal and noncolloidal food dispersions.},
  author={Diego Bautista Genovese and Jorge Enrique Lozano and Mitchell A. Rao},
  journal={Journal of food science},
  year={2007},
  volume={72 2},
  pages={R11-20}
}
Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the interrelationships between them. A number of foods are dispersions of solids in liquids, liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions < 10 mum, or larger noncolloidal particles (> 10 mum). For both colloidal and noncolloidal dispersions (either in dilute or concentrated regimes), several theoretical… CONTINUE READING

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