Cooling Effects on a Model Rennet Casein Gel System: Part II. Permeability and Microscopy-Reference-Cited by-同舟云学术

Cooling Effects on a Model Rennet Casein Gel System: Part II. Permeability and Microscopy

Published:2004-08-01 Issue:18 Volume:20 Page:7406-7411
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Zhong Qixin¹,Daubert Christopher R.¹,Velev Orlin D.¹

Affiliation:

1. Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695, and Department of Chemical Engineering, North Carolina State University, North Carolina 27695

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la036148o

Reference27 articles.

1. Cheddar and Cheshire Cheese Rheology

2. Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese

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