Rheology of food,cosmetics and pharmaceuticals |
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| Affiliation: | 1. Nestlé Product Technology Centre, Haxby Road YO91 1XY/YO31 8TA, York, UK;2. Institute for Pharma Technology, University of Applied Sciences Northwestern Switzerland, Gründenstrasse 40, Basel, Switzerland;1. Univ. Grenoble Alpes, CNRS, Institute of Engineering Univ. Grenoble Alpes Grenoble INP, LRP, F-38000, Grenoble, France;2. Nestlé Research Center, Institute of Material Science, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland;1. Research Center Pharmaceutical Engineering GmbH, Inffeldgasse 13/2, 8010 Graz, Austria;2. Institute of Process and Particle Engineering, Graz University of Technology, Inffeldgasse 13/3, 8010 Graz, Austria |
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| Abstract: | The major recent advances in the rheology of food, cosmetics and pharmaceuticals have been developed in the fields of emulsions and gels. Concerning emulsion rheology, this review has been specially focused on the problem of wall slip, processing and modelling of its non-linear viscoelasticity behaviour. Concerning the rheology of gels, the most relevant contributions have been made on the improvement of gel strength by acidification of several protein dispersions. |
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