Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review

Food Hydrocolloids

Volumn 25, Issue 8, 2011, Pages 2008-2017

  Considine, Therese ^a   Noisuwan, Angkana ^b   Hemar, Yacine ^c   Wilkinson, Brian ^d   Bronlund, John ^e   Kasapis, Stefan ^f  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MAHASARAKHAM UNIVERSITY   (Thailand)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d MASSEY UNIVERSITY   (New Zealand)

^e MASSEY UNIVERSITY   (New Zealand)

^f RMIT UNIVERSITY   (Australia)

Author keywords

Amylopectin; Amylose; Casein; Gelation; Milk; Rheology; Starch; Viscoelasticity; Whey protein

Indexed keywords

EID: 79961020422     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.023     Document Type: Article

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