Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

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Title
Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels
Authors
Keywords
Micellar casein, Matrix inhomogeneity, Solid fat, Emulsion-filled gels, Rheology
Journal
FOOD HYDROCOLLOIDS
Volume 52, Issue -, Pages 116-125
Publisher
Elsevier BV
Online
2015-06-18
DOI
10.1016/j.foodhyd.2015.06.003

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