Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels

Food Hydrocolloids

Volumn 21, Issue 3, 2007, Pages 409-419

  Brink, Jenny ^a   Langton, Maud ^a   Stading, Mats ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Crack propagation; Fracture dynamics; Macro and micro level; Microscopy; Rheology; Strain; Stress; Whey protein isolate

Indexed keywords

CRACK PROPAGATION; FRACTURE; GELS; STRAIN;

CRACKS PROPAGATION; FAILURE BEHAVIORS; FRACTURE DYNAMICS; GELATIN GELS; MACRO AND MICRO LEVEL; MICRO LEVEL; MICRO-STRAIN; PROTEIN GEL; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

PROTEINS;

EID: 33750936258     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.04.012     Document Type: Article

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