Water behaviour in processed cheese spreads: DSC and ESEM study

Journal of Thermal Analysis and Calorimetry

Volumn 98, Issue 1, 2009, Pages 73-82

  Gliguem, Hela ^a   Ghorbel, Dorra ^b,c   Grabielle Madelmont, Cécile ^a   Goldschmidt, Benoît ^d   Lesieur, Sylviane ^a   Attia, Hamadi ^b   Ollivon, Michel ^a   Lesieur, Pierre ^e  

^a CNRS   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

^c UNIVERSITY OF CARTHAGE   (Tunisia)

^d Groupe Fromageries Bel   (France)

^e UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Dehydration; DSC; ESEM; Ice melting; Oil in water emulsion; Water crystallization

Indexed keywords

DSC; ESEM; ICE MELTING; OIL-IN-WATER EMULSION; WATER CRYSTALLIZATION;

CRYSTALLIZATION; DEHYDRATION; DEWATERING; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; EMULSIONS; FREEZING; MELTING; SCANNING ELECTRON MICROSCOPY;

ICE;

EID: 70350749421     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-009-0376-x     Document Type: Article

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