Characteristics of rennet-casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures

Food Hydrocolloids

Volumn 23, Issue 4, 2009, Pages 1220-1227

  Ye, Aiqian ^a   Hewitt, Sheelagh ^a   Taylor, Steve ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Maize starch; Meltability; Microstructure; Phase separation; Processed cheese; Rennet casein; Rheological property

Indexed keywords

CASEIN; PHASE SEPARATION; RHEOLOGY; STARCH;

HIGH AMYLOSE; MAIZE STARCH; MELTABILITY; PROCESSED CHEESE; PROPERTY; RENNET-CASEIN; RHEOLOGICAL PROPERTY; STARCH AMYLOSE; TAN Δ; WAXY MAIZE STARCH;

MICROSTRUCTURE;

ZEA MAYS;

EID: 57749115887     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.08.016     Document Type: Article

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