Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels

  • Relating LAOS and food behavior
  • H.S. Melito, C.R. Daubert, E.A. Foegeding
  • Journal of Food Process Engineering, March 2013, Wiley
  • DOI: 10.1111/jfpe.12015

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http://dx.doi.org/10.1111/jfpe.12015

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