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Interface rheology of structured food
(2019-03-18)
Proteins are widely used to form and to stabilize the interfacial layers in multiphase systems,
due to their surface activity and their ability to give high mechanical resistance to interfacial
layers. In the food industry, ...
Rheological analysis of complex interfaces and bulk behaviour of starches and pea protein
(Università della Calabria, 2021-06-24)