Diffusing wave spectroscopy of gelling food systems: The importance of the photon transport mean free path (l*) parameter

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 325-331

  Alexander, Marcela ^a   Corredig, Milena ^a   Dalgleish, Douglas G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Acidification; Casein micelles; Diffusing wave spectroscopy; GDL; l*; Milk; Pectin; Whey protein

Indexed keywords

ASSOCIATION REACTIONS; EMULSIFICATION; EMULSIONS; OILS AND FATS; PARTICLE SIZE; PROTEINS;

CASEIN MICELLES; DIFFUSING-WAVE SPECTROSCOPY; FOOD SYSTEM; GDL; L*; MILK; PECTIN; PHOTON TRANSPORT; TRANSPORT MEAN FREE PATH; WHEY PROTEINS;

GELATION;

EID: 25844462506     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.02.021     Document Type: Conference Paper

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