Creep and Large-amplitude Oscillatory Shear Behavior of Whey Protein Isolate/κ-carrageenan Gels
Dynamic oscillatory and creep tests are two common rheological methods used to determine viscoelastic properties. In the food industry, these tests are generally performed in the linear viscoelastic region, providing information on food structure and behavior over a range of timescales. However, thi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2012-12-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.3933/applrheol-22-63691 |