Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques

International Dairy Journal

Volumn 20, Issue 11, 2010, Pages 785-791

  Azim, Zohra ^a   Corredig, Milena ^a   Koxholt, Max ^b   Alexander, Marcela ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b NATIONAL STARCH AND CHEMICAL COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACID MILK GEL; CASEIN MICELLES; DIFFUSING-WAVE SPECTROSCOPY; DIRECT INTERACTIONS; GEL STRUCTURES; MODIFIED STARCHES; PHYSICO-CHEMICAL CHANGES; POSITIONAL CORRELATION; SKIM MILKS; SOL-GEL TRANSITIONS; SPECTROSCOPIC TECHNIQUE; STARTER CULTURES; STORAGE MODULI; ULTRASOUND SPECTROSCOPY; WAXY MAIZE STARCH;

ACIDS; BACTERIOLOGY; COAGULATION; ELASTIC MODULI; GELATION; MICELLES; RHEOLOGY; STARCH; ULTRASONIC APPLICATIONS;

GELS;

BACTERIA (MICROORGANISMS); ZEA MAYS;

EID: 77955511072     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.04.004     Document Type: Article

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