Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3393-3401

  Wu, Bi Cheng ^a   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b RQ and i Packaging Development   (United States)

Author keywords

Aggregation; Calcium; Dispersions; Droplet; Electrostatic; Emulsion; Reduced fat; Rheology; Starch

Indexed keywords

AGGLOMERATION; CALCIUM; DISPERSION (WAVES); DISPERSIONS; ELASTICITY; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; GRANULATION; MICROSTRUCTURE; RHEOLOGY; STARCH;

CALCIUM CONCENTRATION; COLLOIDAL DISPERSION; DROPLET AGGREGATION; FOOD DISPERSIONS; MODIFIED STARCHES; PHYSICOCHEMICAL PROPERTY; REDUCED FAT; THREE-DIMENSIONAL NETWORKS;

DROPS;

CALCIUM; FAT DROPLET; STARCH;

ARTICLE; CONCENTRATION (PARAMETERS); CONFOCAL MICROSCOPY; DISPERSION; FLOCCULATION; FLOW KINETICS; FOOD PROCESSING; GELATINIZATION; ISOELECTRIC POINT; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PROTEIN UNFOLDING; SHEAR RATE; SHEAR STRESS; STATIC ELECTRICITY; WHEY; ZETA POTENTIAL;

AGGREGATION; CALCIUM; DISPERSIONS; DROPLET; ELECTROSTATIC; EMULSION; REDUCED FAT; RHEOLOGY; STARCH;

CALCIUM; DIETARY FATS; FOOD ANALYSIS; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PARTICLE SIZE; RHEOLOGY; STARCH;

EID: 84884536060     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.044     Document Type: Article

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