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 journal › Article › Academic › peer-review

82 Citations (Scopus)

3 Downloads (Pure)

Original language	English
Pages (from-to)	241-260
Number of pages	20
Journal	Comprehensive Reviews in Food Science and Food Safety
Volume	13
Issue number	3
DOIs	https://doi.org/10.1111/1541-4337.12059
Publication status	Published - 2014
Externally published	Yes

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

author = "K.R.N. Moelants and R.M. Cardinaels and {Van Buggenhout}, S. and {Van Loey}, A.M. and P. Moldenaers and M.E. Hendrickx",

year = "2014",

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language = "English",

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AU - Moelants, K.R.N.

AU - Cardinaels, R.M.

AU - Van Buggenhout, S.

AU - Van Loey, A.M.

AU - Moldenaers, P.

AU - Hendrickx, M.E.

PY - 2014

Y1 - 2014

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DO - 10.1111/1541-4337.12059

M3 - Article

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VL - 13

SP - 241

EP - 260

JO - Comprehensive Reviews in Food Science and Food Safety

JF - Comprehensive Reviews in Food Science and Food Safety

IS - 3

ER -