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Structure-rheology relationship in monoolein liquid crystals.
J Colloid Interface Sci. 2023 Jan 15;630(Pt B):878-887. doi: 10.1016/j.jcis.2022.10.115. Epub 2022 Nov 1.
J Colloid Interface Sci. 2023.
PMID: 36356453
Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture.
Wijarnprecha K, Fuhrmann P, Gregson C, Sillick M, Sonwai S, Rousseau D.
Wijarnprecha K, et al.
Food Funct. 2022 Jul 4;13(13):7132-7143. doi: 10.1039/d2fo00582d.
Food Funct. 2022.
PMID: 35699075
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Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation.
Wijarnprecha K, Gregson C, Sillick M, Fuhrmann P, Sonwai S, Rousseau D.
Wijarnprecha K, et al.
Food Funct. 2022 Jul 4;13(13):7112-7122. doi: 10.1039/d2fo00581f.
Food Funct. 2022.
PMID: 35698889
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Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength.
Fuhrmann PL, Breunig S, Sala G, Sagis L, Stieger M, Scholten E.
Fuhrmann PL, et al.
J Colloid Interface Sci. 2022 Feb;607(Pt 1):389-400. doi: 10.1016/j.jcis.2021.08.124. Epub 2021 Aug 25.
J Colloid Interface Sci. 2022.
PMID: 34509113
Free article.
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Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength.
Fuhrmann PL, Sala G, Stieger M, Scholten E.
Fuhrmann PL, et al.
Food Res Int. 2019 Aug;122:537-547. doi: 10.1016/j.foodres.2019.04.027. Epub 2019 Apr 16.
Food Res Int. 2019.
PMID: 31229109
Free article.
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