Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

Food Chemistry

Volumn 168, Issue , 2015, Pages 630-638

  Mäkinen, Outi E ^a   Uniacke Lowe, Thérèse ^a   O'Mahony, James A ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Chenopodin; Dairy substitute; Oat; Quinoa; Soy

Indexed keywords

GELATION; MAMMALS; SEPARATION; SUGARS;

CHENOPODIN; FOOD APPLICATIONS; GELATION PROPERTIES; OAT; QUINOA; SOY; UNSTABLE PRODUCT; VOLUME MEAN DIAMETER;

DAIRIES;

ACID; FRUCTOSE; MALTOSE; SUCROSE; GEL; LACTOSE;

ACIDIFICATION; ARTICLE; CHENOPODIUM QUINOA; GELATION; HIGH TEMPERATURE; LACTOSE FREE BOVINE MILK; MILK; OAT; PARTICLE SIZE; PHYSICAL CHEMISTRY; PLANT BASED MILK SUBSTITUTE; RICE; SOYBEAN; STORAGE; ULTRA HIGH TEMPERATURE; ARTIFICIAL MILK; HYDROLYSIS; MICROSCOPY; PH; PROTEIN CONTENT; SEDIMENTATION; SOLUBILITY; SOYBEAN MILK; SURFACE PROPERTY; VISCOSITY; ANIMAL; BOVINE; CHEMISTRY; FLOW KINETICS; GEL; HEAT; METABOLISM;

BOVINAE; CHENOPODIUM QUINOA;

ANIMALS; CATTLE; GELS; HOT TEMPERATURE; LACTOSE; MILK; MILK SUBSTITUTES; RHEOLOGY; SOYBEANS;

EID: 84907345143     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.036     Document Type: Article

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