Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

By Y. Hemar, M. Tamehana, P. Munro, Harjinder Singh. 2001

143 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/22778bd58591ae1ed91dd6c52566f83c5f178cc2

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1. H. Deeth
2. Ranjana Sharma
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4. Zhihua Pang
5. N. Bansal

Citations in the corpus

• Rheology, texture and microstructure of gelatin gels with and without milk proteins (2014, background): “The only difference was that the gel appeared denser and more protein aggregates were seen in the WPI-containing gel, which could be attributed to the presence of protein aggregates in WPI (Hemar et al., 2001).”