Study of the shear effects on the mixture of whey protein/polysaccharides-2: Application of flow models in the study of the shear effects on WPI/polysaccharide system

Food Hydrocolloids

Volumn 21, Issue 7, 2007, Pages 1014-1021

  Leng, X J ^a,b   Turgeon, S L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carrageenan; Carreau model; Pectin; Shear; Viscosity; Whey protein isolate

Indexed keywords

CURVE FITTING; HYDRODYNAMICS; PROTEINS; SHEAR FLOW; SHEAR STRAIN; SHEAR VISCOSITY;

CARRAGEENANS; CARREAU MODELS; FLOW MODELLING; HYDRODYNAMIC SIZE; PECTIN; SHEAR; SHEAR EFFECT; SHEAR-RATE; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

SHEAR DEFORMATION;

EID: 34047168345     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.03.013     Document Type: Article

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