Effect of formulation on the emulsion and whipping properties of recombined dairy cream

International Dairy Journal

Volumn 18, Issue 10-11, 2008, Pages 1003-1010

  van Lent, Katrien ^a   Le, Cao Thu ^a   Vanlerberghe, Brecht ^b   Van der Meeren, Paul ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Campina Milk Fat Products NV ^*  (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PRODUCTS; CONCENTRATION (PROCESS); DAIRIES; DAIRY PRODUCTS; DEWATERING; DRYING; EMULSIFICATION; EMULSIONS; NANOCRYSTALLINE MATERIALS; OILS AND FATS; PHOSPHOLIPIDS; POWDERS; SPRAY DRYING; SPRAYING;

ANHYDROUS MILK FAT; AQUEOUS PHASE; CENTRAL COMPOSITE DESIGN; EMULSION PROPERTIES; FUNCTIONAL PROPERTIES; HIGH PRESSURE HOMOGENISATION; HOMOGENISATION; MILK FATS; PHASE-INVERSION; PROCESSING PARAMETERS; PROTEIN CONTENTS; PROTEIN SOURCES; SKIM MILK POWDER; SKIM MILKS;

FOOD PRODUCTS PLANTS;

EID: 48849089429     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.04.002     Document Type: Article

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