A review on the relationships between processing, food structure and rheological properties of plant-tissue based food suspensions

K.R.N. Moelants, R.M. Cardinaels, S. Van Buggenhout, A.M. Van Loey, P. Moldenaers, M.E. Hendrickx

Research output: Contribution to journalArticleAcademicpeer-review

48 Citations (Scopus)
3 Downloads (Pure)
Original languageEnglish
Pages (from-to)241-260
Number of pages20
JournalComprehensive Reviews in Food Science and Food Safety
Issue number3
Publication statusPublished - 2014
Externally publishedYes

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