Microstructured Fibers for the Production of Food.
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DOI: 10.1002/adma.201807282
Abstract: Food engineering faces the difficult challenge of combining taste, i.e., tailoring texture and rheology of food matrices with the balanced intake of healthy nutrients. In materials science, fiber suspensions and composites have been developed as… read more here.
Keywords: microstructured fibers; rheology; fibers production; food ... See more keywords