Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels

By Ould Eleya M.M.   Ko S.   Gunasekaran S.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 315-323

Elsevier

Access to resources Recommend Favorite

Influence of glycerol on optical properties and large-strain rheology of heat-induced whey protein isolate gels

By Chantrapornchai W.   McClements D.J.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 461-466

Elsevier

Access to resources Recommend Favorite

Pressure- and heat-induced gelation of mixed -lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels

By Dumay E.   Laligant A.   Zasypkin D.   Cheftel J.C.  

Food Hydrocolloids, Vol. 13, Iss. 4, 1999-07 ,pp. : 339-351

Elsevier

Access to resources Recommend Favorite

Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels

By Chantrapornchai W.   McClements D.J.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 467-476

Elsevier

Access to resources Recommend Favorite

A comparative rheological study of heat and high pressure induced whey protein gels

By Van Camp J.   Huyghebaert A.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 357-364

Elsevier

Access to resources Recommend Favorite