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International Journal of Food Properties Volume 5, 2002 - Issue 2
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Original Articles

RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF DERIVATIZED WHEY PROTEIN CONCENTRATE POWDERS

J. J. Resch Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624
&
C. R. Daubert Department of Food Science, North Carolina State University, NCSU Box 7624, Raleigh, NorthCarolina, 27695-7624, USACorrespondence[email protected]
Pages 419-434 | Received 13 May 2001, Accepted 25 Sep 2001, Published online: 06 Feb 2007

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Vahid Mofid, Mohammad Mousavi, Zahra Emam-Djomeh, Seyed Hadi Razavi, Seyed Mohammad Taghi Gharibzahedi & Farid Jahanbakhsh. (2018) Rheological characterization of functional walnut oil-enriched butters stabilized by the various polysaccharides. Journal of Dispersion Science and Technology 39:4, pages 469-477.
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Vahid Mofid, Mohammad Mousavi, Zahra Emam-Djomeh, Seyed Hadi Razavi, Seyed Mohammad Taghi Gharibzahedi & Farid Jahanbakhsh. (2014) Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread. Journal of Dispersion Science and Technology 35:8, pages 1106-1113.
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Ahmed S. Eissa, Dania M. Mohamed, Kawther S. Uoness, Mohammed M. Azab, Noha S. Abed & Duha Abu El-Aish. (2014) Characterization of Rheological and Molecular Properties of Whey Protein Thickeners. International Journal of Food Properties 17:3, pages 570-586.
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M. Vázquez da Silva, J.M.P.Q. Delgado & M.P. Gonçalves. (2010) Impact of MG2+ and Tara Gum Concentrations on Flow and Textural Properties of WPI Solutions and Cold-Set Gels. International Journal of Food Properties 13:5, pages 972-982.
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MichaelH. Tunick & CharlesI. Onwulata. (2006) Rheological Properties of Extruded Milk Powders. International Journal of Food Properties 9:4, pages 835-844.
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E. Alvarez, A. Cancela & R. Maceiras. (2005) Rheological Behavior of Powdered Baby Foods. International Journal of Food Properties 8:1, pages 79-88.
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