Rheology of concentrated crystal suspensions: sucrose fondants as hard particles in soft matter
Hard particle dispersions are abundant in food as well as technical applications. In particular, the production of many candies like fondants, crystalline sugars or creamed honeys involves agitation of concentrated suspensions of microscopic crystals in saturated solutions. However, the complex rheo...
| Main Authors: | , , |
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| Format: | Article |
| Jezik: | English |
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Frontiers Media S.A.
2025-02-01
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| Serija: | Frontiers in Soft Matter |
| Teme: | |
| Online dostop: | https://www.frontiersin.org/articles/10.3389/frsfm.2025.1527707/full |