Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-δ-lactone

Journal of Dairy Science

Volumn 92, Issue 12, 2009, Pages 5898-5906

  Martin, F ^a   Cayot, N ^b   Marin, A ^c   Journaux, L ^c   Cayot, P ^a   Gervais, P ^a   Cachon, R ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Acid skim milk gel; Gel structure; Glucono lactone; Oxidoreduction potential

Indexed keywords

EID: 70749136882     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2491     Document Type: Article

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