Rheology of thermo-reversible fish protein isolate gels

Food Research International

Volumn 42, Issue 8, 2009, Pages 915-924

  Brenner, Tom ^a   Nicolai, Taco ^b   Johannsson, Ragnar ^a  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITÉ DU MAINE   (France)

Author keywords

Fish protein isolate; Power law creep; Rheology; Strain hardening; Thermo reversible gels

Indexed keywords

COD MUSCLES; CONFOCAL LASER SCANNING MICROSCOPY; CRITICAL SHEAR STRESS; ELASTIC RESPONSE; OSCILLATORY MEASUREMENTS; OSCILLATORY SHEAR; PH VALUE; POWER-LAW; POWER-LAW CREEP; PROTEIN ISOLATES; ROOM TEMPERATURE; STRAIN STRESS CURVE; THERMO-REVERSIBLE GELS; TURBIDITY MEASUREMENTS;

CONFOCAL MICROSCOPY; CREEP; ELASTICITY; FISH; GELATION; GELS; MEATS; PLASTICITY; RHEOLOGY; SHEAR STRESS; STRENGTH OF MATERIALS; TURBIDITY; VISCOSITY; YIELD STRESS;

HARDENING;

EID: 67651121714     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.04.020     Document Type: Article

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