Study of the shear effects on the mixture of whey protein/polysaccharides—2: Application of flow models in the study of the shear effects on WPI/polysaccharide system-Reference-Cited by-同舟云学术

Study of the shear effects on the mixture of whey protein/polysaccharides—2: Application of flow models in the study of the shear effects on WPI/polysaccharide system

Published:2007-10 Issue:7 Volume:21 Page:1014-1021
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Leng X.J.,Turgeon S.L.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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4. Temperature and flow induced viscosity transition for CTAB surfactant solutions;Cappelaere;Rheologica Acta,1994

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