Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

Food Research International

Volumn 51, Issue 2, 2013, Pages 936-945

  Fredrick, Eveline ^a   Heyman, Bart ^a   Moens, Kim ^a   Fischer, Sabine ^b   Verwijlen, Tom ^c   Moldenaers, Paula ^c   Van der Meeren, Paul ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b FRIESLANDCAMPINA   (Netherlands)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Confocal scanning laser microscopy; Interfacial rheology; Monoacylglycerols; Protein displacement; Recombined cream

Indexed keywords

CONFOCAL SCANNING LASER MICROSCOPY; HETEROGENEOUS NUCLEATION; INTERFACIAL RHEOLOGY; MONOACYLGLYCEROLS; OIL WATER INTERFACES; PARTIAL COALESCENCE; RECOMBINED CREAM; TENSION MEASUREMENT;

ELASTICITY; GLYCEROL; PROTEINS; RHEOLOGY;

COALESCENCE;

EID: 84875268563     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.006     Document Type: Article

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