Structural and rheological properties of concentrated suspensions mixed with an emulsion

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Author
Hugelshofer, Daniel
Date
2001
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-004082780
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Windhab, Erich J.
Publisher
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich
Subject
RHEOLOGY (FLUID MECHANICS); NICHTWÄSSERIGE SUSPENSIONEN (KOLLOIDCHEMIE); CHOCOLATE + CHOCOLATE TECHNOLOGY + CHOCOLATE INDUSTRY (FOOD INDUSTRY); AQUEOUS SUSPENSIONS (COLLOID CHEMISTRY); NON-AQUEOUS SUSPENSIONS (COLLOID CHEMISTRY); SCHOKOLADE + SCHOKOLADENTECHNOLOGIE + SCHOKOLADENINDUSTRIE (LEBENSMITTELINDUSTRIE); FOOD EMULSIONS (FOOD INDUSTRY); RHEOLOGIE (FLUIDMECHANIK); LEBENSMITTELEMULSIONEN (LEBENSMITTELINDUSTRIE); WÄSSRIGE SUSPENSIONEN (KOLLOIDCHEMIE)
Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
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