Rheological behaviour of low-fat and full-fat stirred yoghurt

International Dairy Journal

Volumn 5, Issue 7, 1995, Pages 661-671

  De Lorenzi, L ^a   Pricl, S ^a   Torriano, G ^a  

^a UNIVERSITY OF TRIESTE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000074193     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/0958-6946(95)00047-7     Document Type: Article

References (31)

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5. Application of reaction kinetics to the denaturation of whey proteins in heated milk
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14. Different behaviors of concentrated, polysaccharide systems in large-amplitude oscillating shear flows
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21. Viskosität und Thixotropie von Ioghurt
22. Heat treatment and storage effects on texture characteristics of milk and yoghurt systems fortified with oilseed proteins
23. Measurement of coagulation time and curd firmness of renneted milk using a Namètre viscometer
24. The rheology of yoghurt
25. Changes in rheology and microstructure of ropy yoghurt during shearing
26. Rheological properties of chocolate masses and the influence of some factors
27. Breakdown of thixotropic structure as function of time
28. A new method for the highly sensitive determination of the yield stress and flow behaviour of concentrated suspensions
29. Caratterizzazione reologica e strutturale di prodotti alimentari dispersi
30. Rheological properties of rennet-induced skim milk gels. 1. Introduction
31. Rheological properties of rennet-induced skim milk gels. 5. Behavior at large deformation