Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

International Dairy Journal

Volumn 28, Issue 1, 2013, Pages 24-31

  Yamul, Diego K ^a   Galmarini, Mara V ^b,c   Lupano, Cecilia E ^a   Zamora, Maria C ^b,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Universidad Nacional de Río Cuarto Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

^c PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

GEL STRUCTURES; GOOD CORRELATIONS; INSTRUMENTAL TEXTURE; PROTEIN CONCENTRATIONS; SENSORY ATTRIBUTES; WATER HOLDING CAPACITY; WHEY PROTEIN CONCENTRATE GELS; WHEY PROTEINS;

ELASTICITY; HARDNESS; INSTRUMENTS; PROTEINS; SENSORY PERCEPTION; SUGAR (SUCROSE); TEXTURES;

GELS;

EID: 84869148709     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.08.002     Document Type: Article

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