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dc.contributor.authorLoveday, SM
dc.contributor.authorRao, M. A.
dc.contributor.authorCreamer, Lawrence K.
dc.contributor.authorSingh, Harjinder
dc.date.accessioned2011-07-15T03:18:42Z
dc.date.accessioned2016-03-06T22:26:34Z
dc.date.available2011-07-15T03:18:42Z
dc.date.available2016-03-06T22:26:34Z
dc.date.issued2010
dc.identifier.citationLoveday, S. M., Rao, M. A., Creamer, L., & Singh, H. (2010). Rheological Behavior of High-Concentration Sodium Caseinate Dispersions. Journal of Food Science, 75(2), N30-N35.en_US
dc.identifier.issn0022-1147
dc.descriptionThe definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01493.x/abstracten_US
dc.description.abstractApparent viscosity and frequency sweep (G’, G”) data for sodium caseinate dispersions with concentrations of approximately 18−40% w/w were obtained at 20°C; colloidal glass behavior was exhibited by dispersions with concentration ≥ 23% w/w. The G’−G” crossover seen in temperature scans between 60 and 5°C was thought to indicate gelation (low-temperature crossover). Temperature scans from 5 to 90°C revealed gradual decrease in G’, followed by plateau values. The gelation and end of softening temperatures of the dispersions increased with the concentration of sodium caseinate. From an Eldridge−Ferry plot, the enthalpy of softening was estimated to be 29.6 kJ mol−1.en_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.subjectSodium caseinateen_US
dc.subjectViscosityen_US
dc.subjectModulusen_US
dc.subjectColloidal glassen_US
dc.subjectGelationen_US
dc.titleRheological Behavior of High-concentration Sodium Caseinate Dispersionsen_US
dc.typeArticleen_US
dc.identifier.elements-id33821
dc.identifier.harvestedMassey_Dark
dc.identifier.harvestedMassey_Dark


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