On the mechanism of stabilisation of acidified milk drinks by pectin

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 565-572

  Tromp, R Hans ^a   De Kruif, Cees G ^a   Van Eijk, Marcel ^b   Rolin, Claus ^b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b CP Kelco Headquarters   (Denmark)

Author keywords

Acidified milk drinks; Pectin; Casein

Indexed keywords

BEVERAGES; MICELLES;

ACIDIFIED MILK DRINK; CASEIN MICELLES; EFFECTIVE FRACTIONS; EXCESS FRACTIONS; METHOXY PECTIN; MILK CONCENTRATION; MIXING PROCESS; PECTIN; STABILISER; Κ-CASEIN;

CASEIN;

CASEIN; PECTIN; YOGHURT;

ACIDIFICATION; ADSORPTION; ADSORPTION KINETICS; ARTICLE; COMPLEX FORMATION; CONFOCAL LASER MICROSCOPY; MICELLE; MILK; MOLECULAR INTERACTION; MOLECULAR MECHANICS;

EID: 2142776684     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.09.005     Document Type: Article

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