Structure-rheology relations in sodium caseinate containing systems

Doctoral thesis English OPEN
Ruis, H.G.M.;
(2007)
  • Publisher: S.n.
  • Subject: structuur | gelation | shear | sodium caseinate | reologische eigenschappen | rheological properties | acidification | afschuifkracht | structure | natriumcaseïnaat | emulsies | Levensmiddelenfysica | licht | verstrooiing | verzuring | scattering | spectroscopie | emulsions | spectroscopy | light | gelering | Food Physics

The general aim of the work described in this thesis was to investigate structure-rheologyrelations for dairy related products, focusing on model systems containing sodium caseinate. The acid inducedgelationof sodium caseinate, of sodium caseinate stabilized emulsions, ... View more
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