Viscoelastic properties of mixed dairy gels-Reference-Cited by-同舟云学术

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Viscoelastic properties of mixed dairy gels

Published:1993-01 Issue:1 Volume:26 Page:11-17
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aguilera J.M.,Xiong Y.L.,Kinsella J.E.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Generation of engineered structures in gels;Aguilera,1992

2. Physico-chemical and rheological properties of milk fat globules with modified membranes;Aguilera;Milchwissenschaft,1988

3. Properties of mixed and filled dairy gels;Aguilera;J. Food Sci.,1989

4. Properties of mixed and filled dairy gels;Aguilera;J. Food Sci.,1989

5. Compression strength of dairy gels and microstructural interpretation;Aguilera;J. Food Sci.,1991

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