Structuring of biopolymer products - Rheological properties of (semi-solid) food products - Rheological properties of mixed blends
7 important questions on Structuring of biopolymer products - Rheological properties of (semi-solid) food products - Rheological properties of mixed blends
What happens in a very high biopolymer concentration (> 30%)?
In which ways can a protein blend react to the applied forces?
- Isostress
- Isostrain
- Bi-continuous
When is an isostress regime suitable?
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When is an isostrain regime suitable?
When is a bi-continuous regime suitable?
What does a biopolymer blend consist of?
How can the water content in biopolymer blends be quantified?
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