Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 510-519

  Ciron, Chr Ian E ^a,b   Gee, Vivian L ^a   Kelly, Alan L ^b   Auty, Mark A E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Confocal laser scanning microscopy; Low fat; Microfluidisation; Microstructure; Principal component analysis; Rheology; Sensory properties; Texture; Yoghurt

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; LOW-FAT; MICROFLUIDISATION; PRINCIPAL COMPONENTS; SENSORY PROPERTIES; YOGHURT;

CONFOCAL MICROSCOPY; GELS; PARTICLE SIZE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; TEXTURES; VISCOSITY;

RHEOLOGY;

FAT; PROTEIN; YOGHURT;

ADULT; ARTICLE; CHEMICAL MODIFICATION; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; FEMALE; FLOW KINETICS; FOOD QUALITY; FOOD TEXTURE; GEL; HEAT TREATMENT; HUMAN; MICROFLUIDICS; MICROFLUIDIZATION; MILK; PARTICLE SIZE; PRESSURE; SENSORY ANALYSIS; STRUCTURE ANALYSIS; VISCOELASTICITY; VISCOSITY;

EID: 80052730833     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.056     Document Type: Article

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