The non-linear rheological properties of fresh wet foams based on egg white proteins and selected hydrocolloids

Food Research International

Volumn 54, Issue 1, 2013, Pages 478-486

  Ptaszek, Paweł ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Egg white; Foam; Hydrocolloids; Large amplitude oscillatory shear; Rheology; Soft glassy materials

Indexed keywords

DEFORMATION AMPLITUDE; EGG WHITE; HYDROCOLLOIDS; LARGE AMPLITUDE OSCILLATORY SHEAR; NONLINEAR PROPERTIES; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; SOFT GLASSY MATERIALS;

ADHESIVES; COLLOIDS; COMPUTER SIMULATION; DEFORMATION; FOAMS; GLASS; PROTEINS; RHEOLOGY; YIELD STRESS;

XANTHAN GUM;

EID: 84882243755     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.028     Document Type: Article

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