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Volumn 44, Issue SUPPL., 2006, Pages
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Ultrasonic monitoring of yoghurt formation by using AT-cut quartz: Lighting of casein micelles interactions process during the acidification
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Author keywords
Casein micelle; Micro rheology; Milk; Quartz; Shear wave; Ultrasound
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Indexed keywords
FOOD PROCESSING;
GELS;
KETONES;
MICELLES;
QUARTZ;
REACTION KINETICS;
RHEOLOGY;
SHEAR WAVES;
ULTRASONIC IMAGING;
ULTRASONICS;
ACIDIFICATION;
CASEIN MICELLE;
YOGHURT;
DAIRY PRODUCTS;
CASEIN;
SILICON DIOXIDE;
YOGHURT;
ALGORITHM;
ARTICLE;
CLASSIFICATION;
ECHOGRAPHY;
EVALUATION;
FERMENTATION;
FOOD ANALYSIS;
KINETICS;
METHODOLOGY;
MICELLE;
MICROBIOLOGY;
PHOTOMETRY;
TRANSDUCER;
ALGORITHMS;
CASEINS;
FERMENTATION;
FOOD ANALYSIS;
KINETICS;
MICELLES;
NEPHELOMETRY AND TURBIDIMETRY;
QUARTZ;
TRANSDUCERS;
ULTRASONOGRAPHY;
YOGURT;
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EID: 33845886682
PISSN: 0041624X
EISSN: None
Source Type: Journal
DOI: 10.1016/j.ultras.2006.05.034 Document Type: Article |
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Times cited : (15)
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References (16)
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