Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Journal of Food Engineering

Volumn 107, Issue 2, 2011, Pages 241-252

  Karaman, Safa ^a   Yilmaz, Mustafa Tahsin ^a   Dogan, Mahmut ^a   Yetim, Hasan ^a   Kayacier, Ahmed ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Concentration; Material stiffness; Meat emulsion; Temperature; Viscoelastic properties

Indexed keywords

COMPLEX MODULUS; CONCENTRATION-DEPENDENT; CONSTANT ORDERS; COX-MERZ RULES; CROSS-LINKING PROTEIN; EFFECT OF TEMPERATURE; EMULSION SYSTEMS; FREQUENCY DEPENDENCE; LINEAR VISCOELASTIC; LINEAR VISCOELASTIC SOLID; MATERIAL STIFFNESS; MODEL SYSTEM; OIL CONCENTRATION; OIL LEVELS; OSCILLATORY DYNAMICS; OSCILLATORY SHEAR; PLATEAU REGION; PROTEIN NETWORK; PSEUDOPLASTIC FLOW; RELAXATION FUNCTIONS; RHEOLOGICAL PARAMETER; SHEAR TESTS; SHIFT FACTORS; STIFFNESS PARAMETERS; VISCOELASTIC CHARACTERISTICS; VISCOELASTIC PROPERTIES;

CONCENTRATION (PROCESS); EMULSIFICATION; MATHEMATICAL MODELS; SHEAR FLOW; STIFFNESS; VISCOELASTICITY;

EMULSIONS;

EID: 79961030279     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.016     Document Type: Article

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