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Effect of Freezing on Electrical and Rheological Properties of Food Materials
Cole-Cole plot rheological property cell tissue
2009/6/18
Changes in electrical and rheological properties in freezing-thawing were measured and compared for various food materials, which could be classified into three groups. In the first group, plant tissu...
Rheological Properties of Carboxymethylcellulose and Whey Model Solutions before and after Freezing
rheological properties carboxymethylcelluloses whey proteins freezing
2009/3/23
Hydrocolloids, macromolecular carbohydrates are added to many foodstuffs with the aim to achieve the appropriate rheological properties, to prevent syneresis or to increase the viscosity and stability...