Structural and rheological properties of concentrated suspensions mixed with an emulsion

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Autor(in)
Hugelshofer, Daniel
Datum
2001
Typ
    Doctoral Thesis
Rechte / Lizenz
In Copyright - Non-Commercial Use Permitted
Persistenter Link
https://doi.org/10.3929/ethz-a-004082780
Publikationsstatus
published
Externe Links
Printexemplar via ETH-Bibliothek suchen
Beteiligte
Referent: Windhab, Erich J.
Verlag
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich
Thema
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)
Organisationseinheit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
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