Effect of protein:starch ratio on microwave expansion of imitation cheese-based product

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1069-1076

  Arimi, J M ^a   Duggan, E ^a   O'Sullivan, M ^a   Lyng, J G ^a   O'Riordan, E D ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Crispy; Imitation cheese; Microwave expansion; Water mobility

Indexed keywords

EMULSIFICATION; FOOD STORAGE; PROTEINS; STARCH;

CRISPY; FUNCTIONAL PROPERTIES; IMITATION CHEESE; MICROWAVE EXPANSION; REFRIGERATED STORAGES; SNACK FOOD; STARCH RATIO; STORAGE TIME; VOLUMETRIC EXPANSION; WATER MOBILITY;

EXPANSION;

EID: 79952538001     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.10.003     Document Type: Article

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