( 2010 ): A new AACC International approved method to measure rheological properties of a dough sample . Cereal Foods World , 55 , 150 – 153 .
rheological property analysis in electrospinning process, because it is the approximate temperature of the electrospinning lab.
In this study, 7 single needles with the same length of 13 mm but different
-grade W/O/W double emulsions for use as functional healthier-fat food ingredients. Thermal treatment caused minimal changes in oil droplet particle size characteristics, viscosity, dynamic rheological properties, physical stability, and encapsulation
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Copyright Akadémiai Kiadó AKJournals is the trademark of Akadémiai Kiadó's journal publishing business branch.