Physicochemical properties of acidified skim milk gels containing cocoa flavanols

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6740-6747

  Vega, César ^a   Grover, Mollie K ^a  

^a MARS INC   (United States)

Author keywords

Acidified milk; cocoa; epicatechin; flavan 3 ols; gel fracture; syneresis

Indexed keywords

ACIDIFIED MILK; BOND TYPE; CASEIN FRACTIONS; DEGREE OF POLYMERIZATION; EPICATECHIN; FLAVAN-3-OLS; FRACTURE STRAIN; FRACTURE STRESS; MILK GELS; NONCOVALENT; PHYSICOCHEMICAL PROPERTY; SKIM MILKS; SYNERESIS; UNDERLYING FACTORS; WHEY PROTEINS;

BEVERAGES; BODY FLUIDS; CASEIN; ELASTICITY; FRACTURE; LIQUID CHROMATOGRAPHY;

GELS;

FLAVANONE; FLAVANONE DERIVATIVE;

ANIMAL; ARTICLE; CACAO; CHEMISTRY; ELASTICITY; GEL; MILK; PHYSICAL CHEMISTRY; POLYMERIZATION;

ANIMALS; CACAO; ELASTICITY; FLAVANONES; GELS; MILK; PHYSICOCHEMICAL PHENOMENA; POLYMERIZATION;

THEOBROMA CACAO;

EID: 79959197166     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200993f     Document Type: Article

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