Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 17, 2006, Pages 6241-6246

  Liu, JinRu ^a   Nakamura, Akihiro ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b FUJI OIL CO LTD   (Japan)

Author keywords

Acidified milk; Casein micelle; Particle size; Pectin; Soybean soluble polysaccharide

Indexed keywords

CASEIN; FAT; PECTIN; POLYSACCHARIDE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; MILK; PARTICLE SIZE; PH; SOYBEAN;

ANIMALS; CASEINS; FATS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK; PARTICLE SIZE; PECTINS; POLYSACCHARIDES; SOYBEANS;

GLYCINE MAX;

EID: 33748560801     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060113n     Document Type: Article

References (18)

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