Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese

Journal of Food Engineering

Volumn 102, Issue 2, 2011, Pages 145-153

  El Bakry, M ^a   Duggan, E ^a   O'Riordan, E D ^a   O'Sullivan, M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Casein hydration; Disodium orthophosphate; Farinograph; Functional properties; Imitation cheese; Torque measurement; Trisodium citrate

Indexed keywords

DISODIUM ORTHOPHOSPHATE; FARINOGRAPHS; FUNCTIONAL PROPERTIES; IMITATION CHEESE; TRISODIUM CITRATES;

CASEIN; CHELATION; DIGITAL SIGNAL PROCESSORS; EMULSIFICATION; HARDNESS; HYDRATION; SCANNING ELECTRON MICROSCOPY; TORQUE MEASUREMENT;

PROCESSING;

EID: 77957252003     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.08.012     Document Type: Article

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