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A comparison of capillary and rotational viscometry of aqueous solutions of hypromellose.— CiteULike: Everyone's library
A comparison of capillary and rotational viscometry of gentle pseudoplastic solutions of hypromellose (HPMC 4000) by using only single-point value of viscosity is difficult.— CiteULike: Everyone's library
Polymer adsorption and depletion phenomena are important for most casein-hydrocolloid systems, while the behaviour of whey protein-hydrocolloid systems is dominated by the rules of ternary polymer solutions. acid acidification amplitude babett behavior bibliography bond book bovine brownian calcium carrageenan casein caseinate characterisation cheese cir coagulation community compendium cross-linking curd cutting dairy deformation denatured dissociation dws efficient elasticity emulsions fat fermented file-import-09-03-12 file-import-09-03-13 firming firmness foam food formation fourier fractals fracture gdl gel gelation gels globules glucono-delta-lactone goat groups guide handbook hardening heat heated homogenization hot-wire hydrocolloid ideas induced industry iniative insoluble interactions interest k-carrageenan laos large lesenswert light-scattering loss low manual mechanical membrane micelle micelles micells microfiltration microstructure milk milkproducts minerals mixed modulus motion nonlinear organizing oscillatory particle ph powder praktikum prediction properties proteins protein-stabilized rate raw reconstitution relaxation rennet renneting rheological rheology rheometry scientific separation serum shear sheep skim slub small sodium special spectroscopy starch storage strain stress sven sweep syneresis systems tangent technology temperatue temperature test texture tgase time tomato transform transglutaminase treatment vdi viscoelasticity viscometry viscosity whey work yield yogurt CiteULike organises scholarly (or academic) papers or literature and provides bibliographic (which means it makes bibliographies) for universities and higher education establishments.— CiteULike: Everyone's library
The pre-shearing gives rise to a temporary effect, the addition of whey protein particles to a permanent effect. acid acidification added adjunct amplitude application argentina automation behavior bibliography biochemical bond book bovine brownian calcium caprine carrageenan casein caseinate characterisation cheddar cheese cir coagulation collaboration colloids community compendium conditions co-products cremoso cross-linking culture curd cutting dairy deformation degradation denatured densification dishonest dissociation dws editorial efficient elasticity emulsions fat fermented file-import-09-03-12 file-import-09-03-13 film firming firmness flow foam foil food formation forms fourier fractals fracture frequency gdl gel gelatine gelation gels globule globules glucono-delta-lactone goat gravity groups guide handbook hardening heat heated high homogenization hot-wire hydrocolloid ideas induced industry iniative insoluble interactions interest k-carrageenan laborkaese lactobacilli laos large lesenswert light light-scattering lipolysis loss low making manual manufacturing mechanical membrane micelle micelles micells microbiology microfiltration microstructure milk milkproducts minerals miniature mixed model modulus molds monitoring motion no-access nondestructive non-food nonlinear nslab observational_approach online organizing oscillatory overshoot packaging particle ph phosphate plagiarism plastic politics polymer powder praktikum prediction privacy properties protein proteins protein-stabilized proteolysis rate raw reactions reconstitution relaxation rennet renneting rheological rheology rheometry ripening scattering science scientific separation serum shear sheep shrinking skim slub slub-print small sodium soft special spectroscopy srfs starch starter storage strain stress structure sven sweep syneresis system systems tangent teaching technology temperatue temperature test texture tgase time tomato transform transglutaminase treatment ultrasonic university vacuum value vdi viscoelasticity viscometry viscosity washed-curd whey whole work yield yogurt CiteULike organises scholarly (or academic) papers or literature and provides bibliographic (which means it makes bibliographies) for universities and higher education establishments.— CiteULike: Everyone's library
Century Dictionary (1)
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