Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 275-282

  Abhyankar, Aniket R ^a   Mulvihill, Daniel M ^b   Auty, Mark A E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Confocal; Emulsion; Gels; Microscopy; Microstructure; Microtensile; Protein; Rheology; Whey

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FRACTURE; FRACTURE TESTING; GELS; MICROSTRUCTURE; RHEOLOGY; SODIUM CHLORIDE; SUNFLOWER OIL; TENSILE TESTING;

BREAKDOWN PROPERTY; CONFOCAL; MICROTENSILE; OIL DROPLETS; PROTEIN GEL; RHEOLOGICAL METHOD; RHEOLOGICAL PROPERTY; STRUCTURAL BREAKDOWN; WHEY; WHEY PROTEINS;

PROTEINS;

HELIANTHUS;

EID: 77957803157     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.05.012     Document Type: Article

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