Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 493-501

  Kiokias, Sotirios ^a   Bot, Arjen ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Consumer handling; Cream cheese; Fresh cheese; Partial coalescence; Pulsed field gradient (pfg) NMR

Indexed keywords

DROPS; EMULSIFICATION; PROTEINS;

CONSUMER HANDLING; CREAM CHEESE; CYCLING STABILITY; FRESH CHEESE; O/W EMULSIONS; O=W EMULSIONS; PARTIAL COALESCENCE; PULSED FIELD GRADIENT NMR; TEMPERATURE CYCLING; WHEY PROTEINS CONCENTRATE;

DENATURATION;

CASEIN; PROTEIN; SODIUM;

ACIDIFICATION; CHEESE; CONFERENCE PAPER; CONSUMER; CYCLING; DAIRY PRODUCT; DENATURATION; EMULSION; GELATION; HEAT TREATMENT; LOW TEMPERATURE; MILK; NUCLEAR MAGNETIC RESONANCE; PARTICLE SIZE; POWDER; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN STABILITY; PULSED FIELD GEL ELECTROPHORESIS; TEMPERATURE; TEMPERATURE DEPENDENCE; WHEY;

EID: 12344293425     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.014     Document Type: Conference Paper

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