Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

Food and Bioprocess Technology

Volumn 6, Issue 6, 2013, Pages 1420-1433

  Dogan, Mahmut ^a   Kayacier, Ahmed ^a   Toker, Ömer Said ^a   Yilmaz, Mustafa Tahsin ^b   Karaman, Safa ^a  

^a ERCIYES UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Creep and recovery test; Dynamic shear; Ice cream; Steady shear; Xanthan gum

Indexed keywords

CREEP AND RECOVERY TESTS; DYNAMIC SHEARS; ICE CREAMS; INTERNAL STRUCTURE; LINEAR VISCOELASTIC SOLID; PERCENTAGE RECOVERY; RHEOLOGICAL PROPERTY; STEADY SHEAR;

CREEP; ELASTICITY; MAXWELL EQUATIONS; RHEOLOGY; SHEAR FLOW; VISCOELASTICITY; VISCOSITY;

XANTHAN GUM;

EID: 84876945286     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0872-z     Document Type: Article

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