Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes-Reference-Cited by-同舟云学术

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Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes

Published:2013-10 Issue:4 Volume:91 Page:319-326
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Fernández-Espada Lucía,Bengoechea Carlos,Cordobés Felipe,Guerrero Antonio

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference20 articles.

1. Influencia del procesado térmico sobre la reología de geles de albumen de huevo;Aguilar;Afinidad,2010

2. Gelation of globular proteins;Clark,1998

3. Injection molding;Cybulski,2009

4. Rheometers for Molten Plastics: A Practical Guide to Testing and Property Measurement;Dealy,1982

5. Viscoelastic Properties of Polymers;Ferry,1980

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3. Protein-Based Bioplastics from Biowastes: Sources, Processing, Properties and Applications;Bioplastics for Sustainable Development;2021

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