Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb15964.x/fullpdf
Reference21 articles.
1. Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes
2. Vane Method to Evaluate the Yield Stress of Frozen Ice Cream
3. Metallic Cations Affect Functional Performance of Spray-Dried Heat-Treated Egg White
4. Yield Stress Measurement for Concentrated Suspensions
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