Rheological Properties of Gum and Milk Protein Interactions

Keyphrases

• Protein-protein Interaction 100%
• Flow Behavior 100%
• Milk Protein 100%
• Shear Rate 100%
• Rheological Properties 100%
• Carrageenan 100%
• High Concentration 50%
• Heat Treatment 50%
• Guar 50%
• Water Solution 50%
• Protein Type 50%
• Apparent Viscosity 50%
• Viscometer 50%
• Four Factors 50%
• Deionized Water 50%
• Factor Interaction 50%
• Whey Protein Concentrate 50%
• Newtonian Flow 50%
• Xanthan 50%
• Pseudoplastic 50%
• Flow Behavior Index 50%
• All-solution-processed 50%

Food Science

• Milk Protein 100%
• Apparent Viscosity 100%
• Whey Protein Concentrate 100%
• Xanthan 100%
• Protein Interaction 100%