Rheological Behavior of High-Concentration Sodium Caseinate Dispersions

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Loveday, Simon M ^a   Rao, M Anandha ^a,b   Creamer, Lawrence K ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Colloidal glass; Gelation; Hydrophobic interactions; Modulus; Sodium caseinate; Softening; Viscosity

Indexed keywords

CASEIN;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; FLOW KINETICS; FOOD PACKAGING; GEL CHROMATOGRAPHY; HEAT; METHODOLOGY; PERMEABILITY; SHEAR STRENGTH; VISCOSITY;

CASEINS; CHROMATOGRAPHY, GEL; DIFFERENTIAL THERMAL ANALYSIS; ELASTICITY; FOOD PACKAGING; HOT TEMPERATURE; PERMEABILITY; RHEOLOGY; SHEAR STRENGTH; VISCOSITY;

EID: 77953905973     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01493.x     Document Type: Article

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