Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1581-1592

  Liu, He ^a,b   Xu, Xue Ming ^a,b   Guo, Shi Dong ^b  

^a Ministry of Education

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Cheese analogue; Differential scanning calorimetry; Low fat; Microstructure; Pectin gel; Rheology; Texture

Indexed keywords

EID: 49449106293     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01616.x     Document Type: Article

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