Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them

International Dairy Journal

Volumn 18, Issue 5, 2008, Pages 585-593

  Lakemond, Catriona M M ^a   van Vliet, Ton ^a,b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; GELS; RHEOLOGY;

ACID SKIM MILK GELS; FRACTURE STRAIN; INTERACTION FORCES; STRAND CURVATURE;

DAIRY PRODUCTS;

EID: 40649105711     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.11.002     Document Type: Article

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