Mixed aqueous chitin nanocrystal-whey protein dispersions: Microstructure and rheological behaviour

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 935-942

  Tzoumaki, Maria V ^a   Moschakis, Thomas ^a   Biliaderis, Costas G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Chitin nanocrystals; Microstructure; Nematic gel; Phase separation; Rheological properties; Rod like particles; Whey protein

Indexed keywords

CHITIN; DISPERSIONS; IONIC STRENGTH; MICROSTRUCTURE; PHASE SEPARATION; PROTEINS; VISCOELASTICITY;

AQUEOUS DISPERSIONS; CHITIN NANOCRYSTAL; NEMATIC GELS; POLYMER CONCENTRATIONS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; ROD-LIKE PARTICLES; SMALL DEFORMATIONS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

NANOCRYSTALS;

EID: 79952538807     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.004     Document Type: Article

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