Rheological study of starch and dairy ingredient-based food systems

Food Chemistry

Volumn 86, Issue 4, 2004, Pages 571-578

  Yang, Hong ^a   Irudayaraj, Joseph ^b   Otgonchimeg, Saraa ^c   Walsh, Marie ^d  

^a North Carolina AandTState University   (United States)

^b The Pennsylvania State University   (United States)

^c Utah State University   (United States)

^d UTAH STATE UNIVERSITY   (United States)

Author keywords

Lactose; Starch; Sucrose; Viscoelasticity; Whey protein

Indexed keywords

EGG PROTEIN; EGG WHITE; STARCH; SUCROSE; SUGAR; WATER;

ARTICLE; CHEMICAL BOND; COOLING; DAIRY PRODUCT; FLOW MEASUREMENT; GEL; GELATINIZATION; HEATING; HIGH TEMPERATURE PROCEDURES; HYDROGEN BOND; HYDROPHOBICITY; MOLECULAR PROBE; OSCILLATION; WHEY;

EID: 1942421774     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.10.004     Document Type: Article

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