Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 63-69

  Ferragut, V ^a   Cruz, N S ^a   Trujillo, A ^a   Guamis, B ^a   Capellas, M ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Colour; Firmness; Microstructure; Soymilk; Syneresis; Ultra high pressure homogenization (UHPH); Viscoelasticity

Indexed keywords

COLD STORAGE; COLOR; CONFOCAL MICROSCOPY; ELASTICITY; MICROSTRUCTURE; REFRIGERATORS; VISCOELASTICITY; VISCOSITY;

COLOUR; FIRMNESS; SOYMILK; SYNERESIS; ULTRA-HIGH PRESSURE HOMOGENIZATION (UHPH);

DAIRY PRODUCTS;

GLYCINE MAX;

EID: 58649095103     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.026     Document Type: Article

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