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Food Hydrocolloids

Volumn 15, Issue 4-6, 2001, Pages 415-421

Rheological studies on commercial egg white using creep and compression measurements

(2) Nagano, T a Nishinari, K a

a UNIVERSITY OF WISCONSIN MADISON (United States)

Author keywords

Compression; Creep; Egg white; Heat induced gel

Indexed keywords

ELASTIC MODULI; ELASTICITY; GELS; STRESS-STRAIN CURVES;

COMPRESSION; EGG WHITE; ELASTICITY PARAMETERS; GEL PROPERTIES; HEAT-INDUCED GEL; HEATING TIME; RHEOLOGICAL STUDIES; STANDARD TYPE; TEMPERATURE CONCENTRATION; TIME-TEMPERATURE;

CREEP;

EGG WHITE;

ACCURACY; ANALYTIC METHOD; CONFERENCE PAPER; FLOW KINETICS; GEL; INTERMETHOD COMPARISON; MEASUREMENT; PH; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; VISCOSITY;

EID: 0035178335 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(01)00053-4 Document Type: Article

Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.