Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 576-582

  Cui, Bo ^a,b   Lu, Yan min ^a,b   Tan, Cong ping ^a,b   Wang, Guan qun ^a,b   Li, Gui Hua ^c  

^a QILU UNIVERSITY OF TECHNOLOGY   (China)

^b Shandong Provincial Key Laboratory of Fine Chemicals   (China)

^c Shandong Inspection Institute for Feed Quality   (China)

Author keywords

Cross linked acetylated starch; Microstructure; Rheology; Set yoghurt; Viscoelastic properties

Indexed keywords

MICELLES; MICROSTRUCTURE; PARTICLE SIZE; SHEAR THINNING; STARCH; SYSTEM STABILITY; VISCOELASTICITY;

ACETYLATED STARCH; CASEIN MICELLES; CROSS-LINKED ACETYLATED STARCH; FLOWABILITY; POTENTIAL CONDUCTIVITY; SET YOGURT; SHEAR-THINNING BEHAVIOR; STARCH CONTENTS; VISCOELASTIC PROPERTIES; YIELD-PSEUDOPLASTICS;

CASEIN;

EID: 84886312850     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.07.018     Document Type: Article

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