Serum release: The hidden quality in fracturing composites

Food Hydrocolloids

Volumn 21, Issue 3, 2007, Pages 420-432

  van den Berg, L ^a,b   van Vliet, T ^a,b   van der Linden, E ^b   van Boekel, M A J S ^b   van de Velde, F ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Fracture properties; Mixed gels; Polysaccharides; Sensory perception; Serum; Uniaxial compression; Whey proteins

Indexed keywords

BODY FLUIDS; FLOW OF FLUIDS; FRACTURE; FRACTURE MECHANICS; GELS; POROUS MATERIALS; PROTEINS;

DEFORMATION BEHAVIOR; FOOD SYSTEM; FRACTURE PROPERTY; LARGER DEFORMATIONS; MEAT PRODUCTS; MIXED GEL; SERUM; UNI-AXIAL COMPRESSION; VEGETABLES AND FRUITS; WHEY PROTEINS;

SENSORY PERCEPTION;

EID: 33750942877     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.05.002     Document Type: Article

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