References
- Abdelrahim KA, Ramaswamy HS, Van de Voort FR. Rheological properties of starch solutions under aseptic processing temperatures. Food Res Int 1995; 28(5)473–480
- Abu-Jdayil B, Mohammed H, Essa A. Rheology of starch-milk-sugar systems: effect of heating temperature. Carbohydrate Polym 2004; 55: 307–314
- Acquarone VM, Rao MA. Influence of sucrose on rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures. Carbohydrate Polym 2003; 51: 451–458
- Ahmed FB, Williams PA. Effect of salts on the gelatinization and rheological properties of sago starch. J Agric Food Chem 1999; 47: 3359–3366
- Alting AC, Harmen HJ, De Jongh RW, Visschers JW, Simons FA. Physical and chemical interactions in cold gelation of food proteins. J Agric Food Chem 2002; 50: 4682–4689
- Beaulieu M, Turgeon SL, Doublier JL. Rheology, texture and microstructure of whey proteins/low methaxyl pectins mixed gels with added calcium. Int Dairy J 2001; 11: 961–967
- Bryant CM, McClements DJ. Influence of sucrose on NaCl induced gelation of heat denatured whey protein solutions. Food Res Int 2000; 33: 649–653
- Lagarrigu S, Alvarez G. The rheology of starch dispersions at high temperatures and high shear rates: a review. J Food Eng 2001; 50: 189–202
- Lupano CE, Gonzalez S. Gelation of whey protein concentrate-cassava starch in acidic conditions. J Agric Food Chem 2000; 47(3)918–923
- Kulmyrazaev A, Bryant C, McClements DJ. Influence of sucrose on the thermal denaturation, gelation and emulsion stabilization of whey proteins. J Agric Food Chem 2000; 48: 1593–1597
- Mleko S. Studies on permeability and rheology of heat and sodium ions-induced whey protein gels. J Food Sci Technol 2000; 37(3)307–310
- Mleko S, Glibowski P, Gustav W, Janas P. Calcium ions induced gelation of double-heated whey protein isolate. J Food Sci Technol 2002; 39(5)563–565
- Olsson C, Stading M, Hermansson AM. Rheological influence of non-gelling amylopectins on β-lactoglobulin gel structures. Food Hydrocoll 2000; 14: 473–483
- Olsson C, Langton M, Hermansson AM. Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties. Food Hydrocoll 2002; 16: 111–126
- Puyol P, Perez MD, Horne DS. Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration. Food Hydrocoll 2001; 15: 233–237
- Ravindra P, Genovese DB, Foegeding EA, Rao MA. 2004. Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions. Food Hydrocoll 18:775–781.
- Shim J, Mulvaney SJ. Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels. J Sci Food Agric 2001; 81: 706–717
- Tattiyakul J, Rao MA. Rheological behavior of cross-linked waxy maize starch dispersions during and after heating. Carbohydrate Polym 2000; 43: 215–222
- Walkenstrom P, Panighetti N, Windhab E, Hermansson AM. Effects of fluid shear and temperature on whey protein gels, pure or mixed with xanthan. Food Hydrocoll 1998; 12: 469–479