Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan

Journal of Food Engineering

Volumn 42, Issue 1, 1999, Pages 15-26

  Walkenstrom P ^a   Nielsen, M ^a   Windhab, E ^a   Hermansson, A M ^b  

^a ETH ZURICH   (Switzerland)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; PROTEINS; REYNOLDS NUMBER; RHEOLOGY; SHEAR FLOW; SPEED; SUSPENSIONS (FLUIDS); VISCOSITY;

TAYLOR NUMBER; WHEY PROTEIN ISOLATE SUSPENSIONS; XANTHAN;

FOOD PROCESSING;

EID: 0032593139     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00098-9     Document Type: Article

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