[2B10-12] G11. Food Rheology

3:25 PM - 3:45 PM JST(6:25 AM - 6:45 AM UTC)

[2B10] Correlating Casein Micelle Structure with Viscosity in Skim Milk Concentrate

*Cynthia Andriani^1,3, Geoff Willmott^1,3, Derek Knighton⁴, Catherine Whitby^2,3, Bill Williams⁴, Davoud Zare (1. University of Auckland (New Zealand), 2. Massey University (New Zealand), 3. MacDiarmid Institute for Advanced Materials and Nanotechnology (New Zealand), 4. Fonterra research & Development Center (New Zealand))

Keywords:

casein micelle,rheology,skim milk concentrate,structure,viscosity

Password required to view

Password has been sent to registered participants on July 11, 2025.

Log in

or