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The effect of colloidal aggregates on fat crystal networks

Abstract:

The effect of fumed silica aggregates on fat crystal networks is studied using a combination of rheology, differential scanning calorimetry and polarized light microscopy. We probe a model system for fat-structured foods with the aim of reducing the amount of fat whilst retaining the desirable mechanical and thermal properties. We begin with oscillatory rheology to investigate the effect of added silica and different fat concentrations on the resulting gel networks. The addition of silica is ...

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Division:
MPLS
Department:
Chemistry
Sub department:
Physical & Theoretical Chem
Department:
Physical/Theoretical Chemistry
Role:
Author

Contributors

Department:
Physical/Theoretical Chemistry
Role:
Supervisor
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford
Language:
English
Keywords:
Subjects:
UUID:
uuid:f67568ea-27a3-4d95-960e-70843702fbcb
Deposit date:
2017-10-02

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