From Fibril Formation to Fibril Properties and Rheology of Food Materials

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Abstract

For control and design of food properties it is important to understand how molecules and their interactions give rise to formation of microstructures and resulting rheological properties. This will be illustrated by discussing the formation and properties of fibrils in aqueous and non-aqueous (model-) systems and the consequent rheological properties.
Original languageEnglish
Title of host publicationProceedings of the 22nd Annual Transactions of the Nordic Rheology Conference, 12-16 june 2013, Copenhagen, Denmark
EditorsA. Sorvari
Place of PublicationHelsinki
PublisherUnigrafia Oy
Pages5-8
Volume21
ISBN (Print)9789163730115
Publication statusPublished - 2013
EventThe Nordic Rheology Conference on Biorheology and Rheology of Pharmaceuticals, Biopolymers and Foods, Copenhagen, Denmark -
Duration: 12 Jun 201314 Jun 2013

Conference

ConferenceThe Nordic Rheology Conference on Biorheology and Rheology of Pharmaceuticals, Biopolymers and Foods, Copenhagen, Denmark
Period12/06/1314/06/13

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