Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Peng, Y ^a   Serra, M ^a   Horne, D S ^a   Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Casein; Milk protein; Rheology; Yogurt

Indexed keywords

CASEIN; MILK PROTEIN; YOGHURT; CALCIUM INTAKE; MICELLE;

ALGORITHM; ARTICLE; CALCIUM INTAKE; COMPARATIVE STUDY; DIET SUPPLEMENTATION; FERMENTATION; FLOW KINETICS; FOOD HANDLING; LOW FAT DIET; METHODOLOGY; MICELLE; PERMEABILITY; PH; PHYSICAL CHEMISTRY; SHEAR STRENGTH; SOLUBILITY; TIME; YOUNG MODULUS; ANALYSIS; PROCEDURES;

ALGORITHMS; CALCIUM, DIETARY; CASEINS; DIET, FAT-RESTRICTED; ELASTIC MODULUS; FERMENTATION; FOOD HANDLING; FOOD, FORTIFIED; HYDROGEN-ION CONCENTRATION; MICELLES; MILK PROTEINS; PERMEABILITY; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; SHEAR STRENGTH; SOLUBILITY; TIME FACTORS; YOGURT;

EID: 70449491022     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01350.x     Document Type: Article

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