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Chapter 20

Particle Tracking as a Probe of Microrheology in Food Colloids

Food colloids are typically heterogeneous, and the degree of heterogeneity is susceptible to change during processing and long-term storage. For a thorough understanding of the relationship between bulk properties and colloidal interactions, we require detailed information about structure and mechan...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
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