Rheological properties of selected hydrocolloids as a function of concentration and temperature

Food Research International

Volumn 34, Issue 8, 2001, Pages 695-703

  Marcotte, Michèle ^a   Hoshahili, Ali R Taherian ^a   Ramaswamy, H S ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Food gums; Newtonian Viscosity; Protein; Rheology; Shear viscosity

Indexed keywords

CARRAGEENAN; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD; GELATIN; HYDROCOLLOID; PECTIN; SHEAR FLOW; STARCH; TEMPERATURE; VISCOMETRY; XANTHAN;

EID: 0034896828     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00091-6     Document Type: Article

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