Rheology of food, cosmetics and pharmaceuticals

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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