Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

Food Hydrocolloids

Volumn 22, Issue 4, 2008, Pages 660-673

  Arltoft, D ^a   Madsen, F ^b   Ipsen, R ^c  

^a DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c DANISCO A S   (Denmark)

Author keywords

Antibody; CLSM; Dairy desserts; Direct immunostaining; Microstructure; Polysaccharides

Indexed keywords

ELASTICITY; GELATION; HYDROGEN BONDS; PHASE SEPARATION; PROTEINS;

CARRAGEENANS; CLSM; DAIRY DESSERTS; DIRECT IMMUNOSTAINING; GEL STRENGTHS; IMMUNOSTAINING; MICROSTRUCTURE CHARACTERISTICS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGY CHARACTERISTICS; SENSORY CHARACTERISTICS;

MICROSTRUCTURE;

EID: 38849173683     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.025     Document Type: Article

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