Gelation of skim milk containing anionic exopolysaccharides and recovery of texture after shearing

Food Hydrocolloids

Volumn 21, Issue 7, 2007, Pages 1031-1040

  Girard, Maude ^a   Schaffer Lequart, Christelle ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Exopolysaccharide; Gel; Milk; Rheology; Shearing

Indexed keywords

CASEIN; ELASTICITY; GELS; POLYSACCHARIDES; RECOVERY; SULFUR COMPOUNDS; TEXTURES;

DYNAMIC RHEOLOGY; EXOPOLYSACCHARIDES; HIGH MOLECULAR WEIGHT; LARGER DEFORMATIONS; MILK; MILK GELS; NEGATIVE CHARGE; SHEARING; SKIM MILKS; SULFATE GROUPS;

GELATION;

EID: 34047156220     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.07.012     Document Type: Article

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