Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks

Dairy Science and Technology

Volumn 94, Issue 3, 2014, Pages 283-295

  Ntazinda, Arsene ^a,b   Cheserek, Maureen Jepkorir ^a   Sheng, Lin Xia ^a   Meng, Jun ^a   Lu, Rong Rong ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF RWANDA   (Rwanda)

Author keywords

Acidified milk; Casein; Sodium carboxymethyl cellulose; Soybean soluble polysaccharide; Stability

Indexed keywords

BEVERAGES; CASEIN; CONVERGENCE OF NUMERICAL METHODS; PARTICLE SIZE ANALYSIS; POLYSACCHARIDES; SEDIMENTATION; VISCOSITY; ZETA POTENTIAL;

ACIDIFIED MILK; BLEND VISCOSITIES; CASEIN MICELLES; COMBINATION EFFECTS; NEGATIVELY CHARGED; SKIMMED MILK; SODIUM CARBOXYMETHYL CELLULOSE; STABILIZATION BEHAVIOR;

STABILITY;

EID: 84899007552     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-014-0162-9     Document Type: Article

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