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This study investigated the tribological and rheological properties of liquid and semi-solid food model systems containing micro-granular rice starch. Native (uncooked) and gelatinized rice starch dispersions, o/w emulsions and emulsion-filled gelatin gels were studied as food model systems. Native rice starch particles behaved as active fillers and increased the gel modulus with increasing concentration...
This work aims to investigate the effect of fat droplet characteristics in emulsion-filled gels on their dynamic rheological, tribological and microstructure properties during breakdown, and their sensory perceptions.Fat droplet characteristics investigated were the interaction of the fat droplet with the gel matrix (modulated by using different emulsifiers to yield droplets being either bound or...
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