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.
|Title of host publication||Proceedings of the 22nd Annual Transactions of the Nordic Rheology Conference, 12-16 june 2013, Copenhagen, Denmark|
|Place of Publication||Helsinki|
|Publication status||Published - 2013|
|Event||The Nordic Rheology Conference on Biorheology and Rheology of Pharmaceuticals, Biopolymers and Foods, Copenhagen, Denmark - |
Duration: 12 Jun 2013 → 14 Jun 2013
|Conference||The Nordic Rheology Conference on Biorheology and Rheology of Pharmaceuticals, Biopolymers and Foods, Copenhagen, Denmark|
|Period||12/06/13 → 14/06/13|