A time-temperature rheological approach for examining food polymer gelation

Trends in Food Science and Technology

Volumn 15, Issue 12, 2004, Pages 569-574

  Nickerson, M T ^a   Paulson, A T ^a   Speers, R A ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; GELS; POLYMERS; RHEOMETERS; VISCOELASTICITY;

MODIFIED COLE-COLE (MCC) ANALYSIS; TIME TEMPERATURE SUPERPOSITION (TTS);

GELATION;

ZEA MAYS;

EID: 9644278122     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2004.06.003     Document Type: Article

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