Exopolysaccharide-milk protein interactions in a dairy model system simulating yoghurt conditions

Dairy Science and Technology

Volumn 93, Issue 3, 2013, Pages 255-271

  Gentès, Marie Claude ^a,b   St Gelais, Daniel ^a,b   Turgeon, Sylvie L ^a  

^a LAVAL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Dairy model system; Exopolysaccharide; Rheological property; Yoghurt

Indexed keywords

EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; MODEL SYSTEM; PROTEIN INTERACTION; RHEOLOGICAL PROPERTY; SEQUENTIAL ADDITION; STRUCTURAL CHARACTERISTICS; YOGHURT;

CASEIN; ELECTRIC ARC WELDING; FERMENTED MILK; METABOLITES; MICROSTRUCTURE; PHYSICAL PROPERTIES; PROTEINS;

DAIRIES;

EID: 84882944633     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0121-x     Document Type: Article

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