impact of structure modification on texture of a soymilk and cow's milk gel assessed using the napping procedure

Journal of Texture Studies

Volumn 44, Issue 3, 2013, Pages 238-246

  Grygorczyk, A ^a   Lesschaeve, I ^b   Corredig, M ^a   Duizer, L ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b VINELAND RESEARCH AND INNOVATION CENTRE   (Canada)

Author keywords

Cow's milk; Dairy; Homogenization; Napping; Soymilk; Texture

Indexed keywords

COW'S MILK; HOMOGENIZATION; MODEL SYSTEM; NAPPING; PROTEIN GELATIONS; PROTEIN MATRIX; SOY MILK; STRUCTURE MODIFICATION;

DAIRIES; DAIRY PRODUCTS; GELATION; GELS; TEXTURES;

PROTEINS;

GLYCINE MAX;

EID: 84878653107     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12016     Document Type: Article

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