Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis
Sandra Beyer Gregersen, Zachary J. Glover, Lars Wiking, Adam Cohen Simonsen, Karina Bertelsen, Bent Pedersen, Kristian Raaby Poulsen, Ulf Andersen, Marianne Hammershøj
Topics & Concepts
RheologyMicrostructureWhey proteinChemistryGlobules of fatRheometryChromatographyMaterials scienceFood scienceMilk fatCrystallographyComposite materialLinseed oilSpectroscopy Techniques in Biomedical and Chemical ResearchSpectroscopy and Chemometric AnalysesProteins in Food Systems