Effect of a CO2-acidification cycle on physicochemical and acid gelation properties of skim milk reconstituted with added pectin

International Dairy Journal

Volumn 19, Issue 6-7, 2009, Pages 393-398

  Akissi kouame, F ^a   Klandar, A H ^b   Marchesseau, S ^b   Lagaude, A ^b  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

^b UNIV MONTPELLIER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AVERAGE SIZES; BUFFERING PROPERTIES; CASEIN MICELLES; COLLOIDAL SYSTEMS; GELATION PROPERTIES; LOW-METHOXYL PECTINS; PH CYCLES; PH CYCLING; PRE TREATMENTS; RHEOLOGICAL BEHAVIOURS; SKIM MILKS; SMALL AMPLITUDES; WIDE PH RANGES;

ACIDS; CALCIUM; CASEIN; COAGULATION; DIFFUSION IN GASES; GELATION; LAGRANGE MULTIPLIERS; MICELLES; POLYSACCHARIDES; RHEOLOGY; ZETA POTENTIAL;

CHEMICAL REACTIONS;

EID: 64549115768     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.02.002     Document Type: Article

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