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Université de Fribourg

Rheology and structural arrest of casein suspensions

Dahbi, Louisa ; Alexander, M. ; Trappe, Véronique ; Dhont, J.K.G. ; Schurtenberger, Peter

In: Journal of Colloid and Interface Science, 2010, vol. 342, no. 2, p. 564-570

The rheology of milk powder suspensions is investigated up to very high concentrations, where structural arrest occurs. The main component of the milk powder investigated is casein, so that the suspensions can be regarded as casein suspensions. Four concentration regimes are identified. For effective casein volume fractions less than 0.54 the concentration dependence of the zero-shear viscosity...