Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: Effect of temperature and concentration

Yilmaz M. T., Karaman S., CANKURT H., Kayacier A., Sagdic O.

Journal of Food Engineering, cilt.103, sa.2, ss.197-210, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 103 Sayı: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.jfoodeng.2010.10.016
  • Dergi Adı: Journal of Food Engineering
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.197-210
  • Anahtar Kelimeler: Ketchup, Processed cheese, Dynamic rheology, Temperature, Concentration, LINEAR VISCOELASTIC PROPERTIES, SODIUM CASEINATE, FLOW PROPERTIES, REDUCED-FAT, CHEMICAL-COMPOSITION, PROTEIN INTERACTIONS, PHYSICAL-PROPERTIES, MAIZE STARCH, BEHAVIOR, VISCOSITY
  • Yıldız Teknik Üniversitesi Adresli: Hayır