Section VII. Cheeses: Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel

Handbook of Food Products Manufacturing

Volumn 1, Issue , 2006, Pages 651-672

  Bot, Arjen ^a   Kleinherenbrink, Frank A M ^a   Mellema, Michel ^a   Magnani, Christel K ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Cream cheese acidified protein stabilized emulsion gel; Cream cheese processing; Spin Echo Small angle Neutron Scattering (SESANS)

Indexed keywords

EID: 84890221701     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470113554.ch28     Document Type: Chapter

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