Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Birmingham : B - Chemical Engineering
Article title
A conceptual model for fluid gel lubrication
Type
D - Journal article
DOI
Title of journal
Soft Matter
Article number
-
Volume number
6
Issue number
17
First page of article
4205
ISSN of journal
1744-683X
Year of publication
2010
URL
-
Number of additional authors
2
Additional information
First report on potential of fluid gels for novel fat replacement/reduction approaches in foods - fluid gels can be used to control both the bulk and thin-film rheological behaviour of reduced-fat ‘soft foods’ (texture and mouthfeel). Funding by Unilever (£153,358) enabled translation of the work into other research/product categories such as cosmetics. Work led to BBSRC DRINC grant (£330,637) on the gelation of fluid gels under ‘stomach-like’ conditions to impact on satiety (BB/G005478/1). An additional short project funded by Wellcome Trust ISSF Grant (£30,000), on potential of fluid gel particles to act as cell-carrying matrices led to patent filing (P340605GB).
Interdisciplinary
-
Cross-referral requested
-
Research group
A - Food, Health and Nutrition
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
