| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277960 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠We studied the temperature dependency of viscoelastic properties of a low-fat cheese. ⺠It was considered the effect of freezing. ⺠Frequency sweeps in the linear viscoelastic region were performed. ⺠Methodologies like time-temperature superposition and weak gel model were used. ⺠We concluded that viscoelastic properties were influenced by freezing.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Bárbara E. Meza, Roxana A. Verdini, Amelia C. Rubiolo,