The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Rheological properties of filled gels. Influence of filler matrix interaction
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“Fat can be considered as inert filler between aggregates of CN micelles, unless milk is homogenized (van Vliet, 1988”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as van Vliet, 1988
Citations
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Metadata
- Authors
- van Vliet, T.
- Venue
- Colloid and Polymer Science
- Published
- 1988-06
- Volume
- 266
- Issue
- 6
- Pages
- 518-524
- ISSN
- 0303-402X (ISSN-L)
- 1435-1536
- OpenAlex
- W2122206893
- Cited by
- 320
- References
- 28
- Citations by year
- 2026: 7 · 2025: 4 · 2024: 13 · 2023: 13 · 2022: 9 · 2021: 24 · 2020: 25 · 2019: 8 · 2018: 11 · 2017: 17 · 2016: 11 · 2015: 25 · 2014: 13 · 2013: 9 · 2012: 14
- FWCI
- 1.19
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Colloid & Polymer Science (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Topics
- Physical Sciences › Chemical Engineering › Fluid Flow and Transfer Processes › Rheology and Fluid Dynamics Studies
- Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- rheological properties, filler-matrix interaction, dynamic modulus, polyvinyl alcohol hydrogel, casein gels, emulsion droplets, volume fraction, elastic modulus, foams, intermediate layer, particle aggregation, gelation
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