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Award details
Creaming and rheology of flocculated food emulsions
Reference
SYS04856
Principal Investigator / Supervisor
Dr Annette Frillery Travis
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
154,911
Status
Completed
Type
Research Grant
Start date
01/04/1996
End date
01/05/1999
Duration
37 months
Abstract
The project will identify the origins of the delay in the gravitational separation of food emulsions flocculated by addition of salt or polymer. Two features contribute to the originality of the work: the use of monodisperse emulsions; and the combination of ultrasonic creaming techniques with dynamic rheological measurements. The research will be of considerable interest to the academic colloid community, and will provide food manufacturers with improved understanding of the structure and stability of emulsion products.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
Systems - ROPA (SYS) [1994]
Funding Scheme
X – not Funded via a specific Funding Scheme
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