Rheology of food, cosmetics and pharmaceuticals
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference47 articles.
1. Nishinari K. •Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids. Colloid Polym Sci 1997;275:1093–1107. This paper reviews the use of dynamic viscoelasticity measurements for the study of the gelation phenomenon of different gelling polymer solutions.
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3. Measurement of gelpoint temperature and modulus of pectin gels;Arenaz;J Food Sci,1998
4. Lucey JA, Munro PA, Singh H. •Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment. J Food Sci 1998;63:660–664. This paper deals with the influence of fat content and heat treatments on the rheological properties and microstructure of acid milk gels.
5. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids;Keogh;J Food Sci,1998
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