Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
- Author
- MEZA, B. E1 ; VERDINI, R. A1 2 ; RUBIOLO, A. C1
[1] Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Güemes 3450, Santa Fe 3000, Argentina
[2] Instituto de Química Rosario (IQUIR), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina - Source
Food hydrocolloids. 2010, Vol 24, Num 4, pp 414-423, 10 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Freezing Viscoelastic behaviour Whey protein concentrate suspensions
- Keyword (fr)
- Concentrat Congélation Protéine lactosérum Protéine lait
- Keyword (en)
- Concentrate Freezing Whey protein Milk protein
- Keyword (es)
- Concentrado Congelación Proteína lactosero Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22537483
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2009.11.008 
https://dx.doi.org/10.1016/j.foodhyd.2009.11.008
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