Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts-Reference-Cited by-同舟云学术

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Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Published:2017-06 Issue: Volume:67 Page:166-177
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Laiho Saara,Williams Roderick P.W.,Poelman Astrid,Appelqvist Ingrid,Logan Amy

Funder

Finnish Foundation for Nutrition Research

The Finnish Food Research Foundation

CSIRO Agriculture and Food

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus;Bals;International Dairy Journal,2003

2. A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: Its cause, character, and cure;Barnes;Journal of Non-Newtonian Fluid Mechanics,1995

3. Rotating vane rheometry—a review;Barnes;Journal of Non-Newtonian Fluid Mechanics,2001

4. Thermal aggregation of whey proteins in model solutions as affected by casein/whey protein ratios;Beaulieu;Journal of Food Science,1999

5. Creaminess in relation to consistency and particle size in stirred fat-free yogurt;Cayot;International Dairy Journal,2008

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