Rheological characterization of skim milk stabilized with carrageenan at high temperatures

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 649-652

  Anderson, A D ^a   Daubert, Chris R ^a   Farkas, B E ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Carrageenan; Concentration; Rheology; Superposition; Temperature

Indexed keywords

EID: 0036221850     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10654.x     Document Type: Article

References (11)

1. A new theological model for predicting the combined effect of temperature and concentration on viscosity
2. Effects of carrageenan type on the behavior of carrageenan/milk mixtures
3. Influence of temperature on the dynamic and steady-shear theology of pectin dispersions
4. Temperature dependence of the stress relaxation behavior of aqueous sugar glasses
5. Influence of concentration and temperature on the flow behavior of oil-in-water emulsions stabilized by sucrose palmitate
6. Gelation behavior of concentrated locust bean gum solutions
7. Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate
8. Rheological characterization of concentrated milk at various temperatures and concentrations