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Volumn , Issue , 2011, Pages 301-306

Liquid Milk Products: Liquid Milk Products: Flavored Milks

Author keywords

Carrageenan; Chocolate milk; Cocoa powder; Flavored milks; Fruit flavored milk; Heat treatment; Pectin; PH stabilization; Protein stabilization; Sedimentation; Viscosity; Weak gel; Casein carrageenan interaction

Indexed keywords


EID: 84883713611     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00285-5     Document Type: Chapter
Times cited : (6)

References (11)
  • 2
    • 0348114294 scopus 로고    scopus 로고
    • Casein micelle structure, functions and interactions
    • Kluwer, New York, P.F. Fox, P.L.H. McSweeney (Eds.)
    • De Kruif, Holt C. Casein micelle structure, functions and interactions. Advanced Dairy Chemistry: 1 Proteins 2003, 233-276. Kluwer, New York. 3rd edn. P.F. Fox, P.L.H. McSweeney (Eds.).
    • (2003) Advanced Dairy Chemistry: 1 Proteins , pp. 233-276
    • De Kruif1    Holt, C.2
  • 3
    • 34347268727 scopus 로고    scopus 로고
    • Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk
    • Ji S., Corredig M., Goff H.D. Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk. Food Hydrocolloids 2008, 22:56-64.
    • (2008) Food Hydrocolloids , vol.22 , pp. 56-64
    • Ji, S.1    Corredig, M.2    Goff, H.D.3
  • 4
    • 36249025605 scopus 로고    scopus 로고
    • Production and functional properties of micellar casein/κ-carrageenan aggregates
    • Ji S., Corredig M., Goff H.D. Production and functional properties of micellar casein/κ-carrageenan aggregates. International Dairy Journal 2008, 18:64-71.
    • (2008) International Dairy Journal , vol.18 , pp. 64-71
    • Ji, S.1    Corredig, M.2    Goff, H.D.3
  • 5
    • 0033824873 scopus 로고    scopus 로고
    • Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate
    • Schorsch C., Jones M.G., Norton I.T. Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate. Food Hydrocolloids 2000, 14:347-358.
    • (2000) Food Hydrocolloids , vol.14 , pp. 347-358
    • Schorsch, C.1    Jones, M.G.2    Norton, I.T.3
  • 6
    • 33947156687 scopus 로고    scopus 로고
    • Impact of processing conditions and protein concentration on the assembly of carrageenan milk protein weak gels
    • Sedlmeyer F., Kulozik U. Impact of processing conditions and protein concentration on the assembly of carrageenan milk protein weak gels. Food Hydrocolloids 2007, 21:756-764.
    • (2007) Food Hydrocolloids , vol.21 , pp. 756-764
    • Sedlmeyer, F.1    Kulozik, U.2
  • 7
    • 12344298600 scopus 로고    scopus 로고
    • Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers
    • Spagnuolo P.A., Dalgleish D.G., Goff H.D., Morris E.R. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids 2005, 19:371-377.
    • (2005) Food Hydrocolloids , vol.19 , pp. 371-377
    • Spagnuolo, P.A.1    Dalgleish, D.G.2    Goff, H.D.3    Morris, E.R.4
  • 10
    • 2142776684 scopus 로고    scopus 로고
    • On the mechanism of stabilisation of acidified milk drinks by pectin
    • Tromp R.H., de Kruif C.G., van Eijk M., Rolin C. On the mechanism of stabilisation of acidified milk drinks by pectin. Food Hydrocolloids 2004, 18:565-572.
    • (2004) Food Hydrocolloids , vol.18 , pp. 565-572
    • Tromp, R.H.1    de Kruif, C.G.2    van Eijk, M.3    Rolin, C.4
  • 11
    • 0036837719 scopus 로고    scopus 로고
    • Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems
    • Yanes M., Duran L., Costell E. Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems. Food Hydrocolloids 2002, 16:605-611.
    • (2002) Food Hydrocolloids , vol.16 , pp. 605-611
    • Yanes, M.1    Duran, L.2    Costell, E.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.