RHEOLOGICAL PROPERTIES OF A PROGEL FORMED FROM A SOY-GELATIN MOZZARELLA CHEESE ANALOG
- 1 June 1983
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 14 (2) , 125-142
- https://doi.org/10.1111/j.1745-4603.1983.tb00339.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- OPTIMIZATION OF TEXTURAL AND MORPHOLOGICAL PROPERTIES OF A SOY-GELATIN MOZZARELLA CHEESE ANALOGJournal of Food Processing and Preservation, 1983
- Textural Properties of Mozzarella Cheese Analogs Manufactured from SoybeansJournal of Food Science, 1982
- Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient IntermediatesJournal of Food Science, 1982
- PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATIONJournal of Texture Studies, 1978
- APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies, 1971
- Study of gelatin gels and the effect of urea on their formationJournal of Applied Polymer Science, 1964