Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of "Requeijão Cremoso" Processed Cheese Spreads

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  da Cunha, Clarissa R ^a   Alcântara, Maria Regina ^b   Viotto, Walkiria H ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Fat emulsification; Microstructure; Peptization; Rheology; Spreadable processed cheese

Indexed keywords

CITRIC ACID; INORGANIC SALT; PHOSPHATE; POLYPHOSPHATE; PYROPHOSPHATE; SODIUM POLYMETAPHOSPHATE; TRIPHOSPHORIC ACID;

ARTICLE; CHEESE; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; PH; VISCOSITY;

CHEESE; CITRATES; DIPHOSPHATES; EMULSIONS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PHOSPHATES; POLYPHOSPHATES; RHEOLOGY; SALTS; VISCOSITY;

EID: 84864579498     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02797.x     Document Type: Article

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