Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

International Dairy Journal

Volumn 71, Issue , 2017, Pages 35-42

  Kelimu, Abulimiti ^a,b   Felix da Silva, Denise ^b   Geng, Xiaolu ^b   Ipsen, Richard ^b   Hougaard, Anni Bygvrå ^b  

^a XINJIANG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

PARTICLE SIZE; SHEAR FLOW; SHEAR THINNING; STABILITY; VISCOSITY;

APPARENT VISCOSITY; CONFOCAL LASER SCANNING MICROSCOPY; EMULSION STABILITY; NOVEL STRATEGIES; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; SHEAR THINNING FLOW; SODIUM CASEINATE;

EMULSIFICATION;

EID: 85016502659     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2017.02.005     Document Type: Article

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