SCOPUS 정보 검색 플랫폼

Food Hydrocolloids

Volumn 14, Issue 5, 2000, Pages 473-483

Rheological influence of non-gelling amylopectins on β-lactoglobulin gel structures

(3) Olsson, C a Stading, M a Hermansson, A M a

a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY (Sweden)

Author keywords

Amylopectin; Mixed system; Rheology; Lactoglobulin

Indexed keywords

ELASTICITY; FRACTURE; FRACTURE TESTING; GELATION; RHEOLOGY; SHEAR THINNING; YIELD STRESS;

GEL STRUCTURES; HIGH VISCOSITIES; LACTOGLOBULIN; LARGER DEFORMATIONS; LOW VISCOSITY; MIXED SYSTEMS; POTATO AMYLOPECTINS; PROPERTY; SMALL DEFORMATIONS; Β-LACTOGLOBULIN;

GELS;

AMYLOPECTIN; BETA LACTOGLOBULIN;

ARTICLE; ELASTICITY; FLOW KINETICS; FOOD ANALYSIS; GEL; MICROSCOPY; POTATO; STRESS STRAIN RELATIONSHIP; VISCOSITY; YOUNG MODULUS;

SOLANUM TUBEROSUM;

EID: 0033825273 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00027-8 Document Type: Article

Times cited : (24)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.