Shear effects on the rheology of β-lactoglobulin/β-carrageenan mixed gels

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 946-951

  Ould Eleya, M M ^a   Leng, X J ^a   Turgeon, S L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Gel; Phase separation; Shear; Lactoglobulin; Carrageenan

Indexed keywords

GELS; SHEAR FLOW;

CARRAGEENANS; LACTOGLOBULIN; MICRO-STRUCTURAL EFFECTS; MIXED GEL; PRE SHEARS; RHEOLOGICAL EFFECT; SHEAR; SHEAR EFFECT; Β-LACTOGLOBULIN; Κ-CARRAGEENAN;

PHASE SEPARATION;

EID: 33646933512     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.08.003     Document Type: Article

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