Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels-Reference-Cited by-同舟云学术

Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels

Published:2007-05 Issue:3 Volume:21 Page:409-419
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Brink Jenny,Langton Maud,Stading Mats,Hermansson Anne-Marie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Textural properties of agarose gels. I. Rheological and fracture properties;Barrangou;Food Hydrocolloids,2005

2. Rheological properties of whey protein isolate gels determined by torsional fracture and stress relaxation;Foegeding;Journal of Texture Studies,1992

3. Atomic force microscopy observations of successive damaging mechanisms of thin films on substrates under tensile stress;George;Thin solid films,2003

4. Image analysis determination of particle size distribution;Langton;Food Hydrocolloids,1993

5. Microstructure and rheological behaviour of particulate β-lactoglobulin gels;Langton;Food Hydrocolloids,1993

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