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
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Contributors
Examiner: Windhab, Erich Josef
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  
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