Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels-Reference-Cited by-同舟云学术

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Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels

Published:2006-05-31 Issue:9 Volume:69 Page:S333-S339
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Gwartney E.A.,Larick D.K.,Foegeding E.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09945.x/fullpdf

Reference36 articles.

1. Viscoelastic properties of mixed dairy gels;Aguilera;Food Res Intl,1993

2. Formulating low-fat foods with good taste;Bennett;Cereal Foods World,1992

3. Elasticity and failure in composite gels;Brownsey;J Rheol,1987

4. Texture of cheddar cheese as influenced by fat reduction;Bryant;J Food Sci,1995

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