Shear-induced structuring of particulate whey protein gels

Food Hydrocolloids

Volumn 12, Issue 4, 1998, Pages 459-468

  Walkenstrom P ^b   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

AGGREGATES; FRACTURE; PROTEINS; SHEAR FLOW; SHEARING;

CONSTANT RATE; GEL POINT; NETWORK STRUCTURES; OSCILLATORY MEASUREMENTS; PARTICULATES; PROTEIN GEL; SHEAR-INDUCED; STEADY SHEAR; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

GELS;

EID: 0039448043     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00064-2     Document Type: Article

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