Fluid gels: a new feedstock for high viscosity jetting
(2018)
Journal Article
Holland, S., Tuck, C., & Foster, T. (2018). Fluid gels: a new feedstock for high viscosity jetting. Food Biophysics, 13(2), https://doi.org/10.1007/s11483-018-9523-x
Suspensions of gel particles which are pourable or spoonable at room temperature can be created by shearing a gelling biopolymer through its gelation (thermal or ion mediated) rather than allowing quiescent cooling – thus the term ‘fluid gel’ may be... Read More about Fluid gels: a new feedstock for high viscosity jetting.