The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 7, 2011, Pages 3125-3134

  Gliguem, Hela ^a   Lopez, Christelle ^b   Michon, Camille ^c   Lesieur, Pierre ^d   Ollivon, Michel ^a  

^a CNRS   (France)

^b AGROCAMPUS OUEST   (France)

^c University of Paris Cité   (France)

^d UNIVERSITÉ DE LORRAINE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSION DROPLETS; MILK FATS; MOLECULAR LEVELS; PARTIAL CRYSTALLIZATION; PROCESSED CHEESE; RHEOMETRY; STORAGE CONDITION; STRUCTURAL REORGANIZATION; THERMAL HISTORY; THERMAL KINETICS; TRIACYLGLYCEROLS; VISCOELASTIC PROPERTIES;

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ELASTIC MODULI; EMULSIFICATION; EMULSIONS; GLYCEROL; OILS AND FATS; VISCOELASTICITY; X RAY DIFFRACTION;

THERMAL PROCESSING (FOODS);

FAT; TRIACYLGLYCEROL;

CHEESE; CHEMISTRY; COLD; CONFERENCE PAPER; CONFOCAL MICROSCOPY; CRYSTALLIZATION; ELASTICITY; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; VISCOSITY; X RAY DIFFRACTION;

CHEESE; COLD TEMPERATURE; CRYSTALLIZATION; ELASTICITY; FATS; FOOD HANDLING; FOOD PRESERVATION; MICROSCOPY, CONFOCAL; TRIGLYCERIDES; VISCOSITY; X-RAY DIFFRACTION;

EID: 79953855781     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103641f     Document Type: Article

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