Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

LWT

Volumn 41, Issue 10, 2008, Pages 1847-1856

  Lobato Calleros, C ^a   Sosa Perez A ^a   Rodriguez Tafoya J ^a   Sandoval Castilla, O ^b   Perez Alonso C ^c   Vernon Carter, E J ^b  

^a UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

Author keywords

Biopolymers; Cheese like products; Microstructure; Multiple emulsions; Textural characteristics

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; EMULSIFICATION; EMULSIONS; OILS AND FATS; SENSORY ANALYSIS;

CARBOXYMETHYL CELLULOSE; CHEESE-LIKE PRODUCT; CHEMICAL COMPOSITIONS; GUM ARABIC; LOW-METHOXYL PECTINS; MULTIPLE EMULSIONS; REDUCED FAT; SKIM MILKS; STRUCTURAL ARRANGEMENT; TEXTURAL CHARACTERISTIC;

MICROSTRUCTURE;

ACACIA SENEGAL; BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 50649124219     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.01.006     Document Type: Article

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