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, vol.103, no.2, pp.197-210, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 103 Issue: 2
  • Publication Date: 2011
  • Doi Number: 10.1016/j.jfoodeng.2010.10.016
  • Journal Name: Journal of Food Engineering
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.197-210
  • Keywords: 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 Technical University Affiliated: No