VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
about
Surface texture of foods: perception and characterization.Stabilising emulsion-based colloidal structures with mixed food ingredients.Characterization of intrinsic material properties of a model lipoproteic emulsion gel by oscillatory and creep compliance rheometry.Oral processing of emulsion systems from a colloidal perspective.Composite foods: from structure to sensory perception.Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle.MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURESEffect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gelsThe effect of shear on the rheology and structure of heat-induced whey protein gels
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VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
description
im August 1998 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в серпні 1998
@uk
name
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@en
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@en-gb
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@nl
type
label
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@en
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@en-gb
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@nl
prefLabel
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@en
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@en-gb
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@nl
P2860
P1476
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
@en
P2093
JIANSHE CHEN
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P304
P356
10.1111/J.1745-4603.1998.TB00171.X
P577
1998-08-01T00:00:00Z