Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels-Reference-Cited by-同舟云学术

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels

Published:2013-03-07 Issue:4 Volume:36 Page:521-534
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Melito H.S.¹,Daubert C.R.¹,Foegeding E.A.¹

Affiliation:

1. Department of Food, Bioprocessing and Nutrition Science; North Carolina State University; Campus Box 7624 Raleigh NC 27695

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12015/fullpdf

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