Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels

Food Hydrocolloids

Volumn 18, Issue 2, 2004, Pages 315-323

  Ould Eleya, M M ^a   Ko, S ^a   Gunasekaran, S ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Fractal dimension; Gel; Protein; Rheology; Scaling model

Indexed keywords

FRACTAL DIMENSION; GELS; PH; VISCOELASTICITY;

AGGREGATION PROCESS; F VALUES; FRACTAL ANALYSIS; INDUCED PROTEINS; PROTEIN CONCENTRATIONS; PROTEIN GEL; SCALING ANALYSIS; SCALING MODEL; SCALINGS; VISCOELASTIC PROPERTIES;

PROTEINS;

EGG WHITE; PROTEIN;

ACIDITY; ARTICLE; CLUSTER ANALYSIS; CONCENTRATION (PARAMETERS); COOLING; DIFFUSION; FLOW KINETICS; FOOD STORAGE; FRACTAL ANALYSIS; GEL; HEAT TREATMENT; LITERATURE; PH MEASUREMENT; PROTEIN AGGREGATION; TEMPERATURE DEPENDENCE; VISCOELASTICITY; YOUNG MODULUS;

EID: 1042301089     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00087-0     Document Type: Article

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