Article ID Journal Published Year Pages File Type
604893 Food Hydrocolloids 2012 9 Pages PDF
Abstract
► Rheological properties of acid-induced UHSPE and HSPE gels. ► A maximum in tan δ was observed in UHSPE gels but no in HSPE gels. ► A power law relation between storage modulus and protein concentration. ► Fractal model and simple time-scaling model fit for HSPE gels (ϕ = 20-40%). ► Emulsion gels showed a strain weakening.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels
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