Food Rheology
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Publisher
Elsevier
Reference17 articles.
1. Surface shear rheology of β-casein layers at the air/solution interface: formation of a two-dimensional physical gel;Bantchev;Langmuir,2003
2. An Introduction to Rheology;Barnes,1989
3. Rheological principles for food analysis;Daubert,1998
4. Time-dependent surface viscosity of adsorbed films of casein+gelatin at the oil–water interface;Dickinson;J. Colloid Interf. Sci.,1985
5. Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface;Dickinson;Int. J. Biol. Macromol.,1990
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