Phase structures impact the rheological properties of rennet-casein-based imitation cheese containing starch

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 867-873

  Ye, Aiqian ^a   Hewitt, Sheelagh ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Binary continuous phases; Imitation cheese; Microstructure; Potato starch; Rennet casein; Rheological property

Indexed keywords

DROPS; PHASE STRUCTURE; RHEOLOGY; STARCH;

BINARY CONTINUOUS PHASE; CONTINUOUS PHASE; DYNAMIC RHEOLOGICAL PROPERTIES; IMITATION CHEESE; OIL DROPLETS; POTATO STARCHES; RENNET CASEIN; RHEOLOGICAL PROPERTY; STARCH CONCENTRATION; TAN Δ;

CASEIN;

SOLANUM TUBEROSUM;

EID: 54049156805     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.05.004     Document Type: Article

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