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dc.contributor.author
Genovese, Diego Bautista
dc.contributor.author
Lozano, Jorge Enrique
dc.contributor.author
Rao, M. A.
dc.date.available
2018-03-05T20:33:57Z
dc.date.issued
2007-03
dc.identifier.citation
Genovese, Diego Bautista; Lozano, Jorge Enrique; Rao, M. A.; The rheology of colloidal and noncolloidal food dispersions; Wiley Blackwell Publishing, Inc; Journal of Food Science; 72; 2; 3-2007; 11-20
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/37909
dc.description.abstract
Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the interrelationships between them. A number of foods are dispersions of solids in liquids, liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions < 10 μm, or larger noncolloidal particles (> 10 μm). For both colloidal and noncolloidal dispersions (either in dilute or concentrated regimes), several theoretical equations exist that provide insights into the role of key rheological parameters, such as particle volume fraction and size, interparticle forces, and fractal dimension on their viscosity, yield stress, and modulus. When theoretical models cannot be easily applied to foods with complex structures, structural analysis and structure-based models provide insight into the role of solids loading and interparticle bonding on rheological behavior. In this review, recent studies on colloidal and noncolloidal food dispersions in which theoretical models as well as structural analysis were employed are discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COLLOIDAL
dc.subject
DISPERSIONS
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FOOD
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NONCOLLOIDAL
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RHEOLOGY
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
The rheology of colloidal and noncolloidal food dispersions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-02T14:59:00Z
dc.journal.volume
72
dc.journal.number
2
dc.journal.pagination
11-20
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Rao, M. A.. Cornell University. Department of Food Science & Technology; Estados Unidos
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00253.x/abstract
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1750-3841.2006.00253.x
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