18. Food rheology and mouth feel

Kapitel in diesem Buch

1. Frontmatter i
2. Preface v
3. Contents vii
4. Part I: Colloid and interface science in agrochemical formulations
5. 1. Surfactants used in agrochemical formulations and their solution properties 3
6. 2. Emulsion concentrates (EWs) 33
7. 3. Suspension concentrates (SCs) 61
8. 4. Suspoemulsions 99
9. 5. Oil-based suspension concentrates 113
10. 6. Microemulsions in agrochemicals 131
11. 7. Controlled-release formulations 153
12. 8. Interfacial aspects of agrochemical spray formulations 163
13. Part II: Colloid and interface science in paints and coatings
14. 9. General introduction 191
15. 10. Emulsion, dispersion and suspension polymerization preparation of polymer colloids and their stabilization 199
16. 11. Pigment dispersion and the role of surfactants in wetting 221
17. 12. Breaking of aggregates and agglomerates (deagglomeration) and size reduction 245
18. 13. Rheology of paint formulations 259
19. Part III: Colloid and interface science in food colloids
20. 14. Interaction between food-grade surfactants and water 291
21. 15. Proteins as emulsifiers and their interaction with polysaccharides 305
22. 16. Surfactant association structures, microemulsions and emulsions in food 313
23. 17. Rheology of food emulsions 319
24. 18. Food rheology and mouth feel 329
25. Index 343