Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum - Concepedia

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Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

139

Citations

20

References

2001

Year

Yacine Hémar, M. Tamehana, P. A. Munro, Harjinder Singh

Food Hydrocolloids

Food ChemistryFood ColloidAqueous MixturesFood TechnologyPhase BehaviorRheologyFood EngineeringFood ProcessingXanthan GumBiophysicsHealth Sciences

References

	Year	Citations

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