Physicochemical properties and application of micronized cornstarch in low fat cream

Journal of Food Engineering

Volumn 116, Issue 4, 2013, Pages 881-888

  Wang, Chan ^a   He, Xiao Wei ^a   Huang, Qiang ^a   Fu, Xiong ^a   Liu, Sha ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acid hydrolysis; Ball milling; Fat mimetics; Low fat cream; Micronized starch

Indexed keywords

ACID HYDROLYSIS; AVERAGE PARTICLE SIZE; FAT MIMETICS; LOW FAT CREAM; PARTIAL COALESCENCE; PARTICLE SIZE AND SHAPE; PHYSICOCHEMICAL PROPERTY; TEXTURAL PROPERTIES;

COALESCENCE; GRANULATION; HYDROLYSIS; MILLING (MACHINING); PARTICLE SIZE; PARTICLES (PARTICULATE MATTER); STARCH;

BALL MILLING;

EID: 84874855583     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.01.025     Document Type: Article

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