Effects of milk protein-polysaccharide interactions on the stability ofice cream mix model systems

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 327-336

  Cheng, Jinju ^a   Ma, Ying ^a   Li, Xisheng ^a   Yan, Tingsheng ^a   Cui, Jie ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Carboxymethylcellulose; Flocculation; Guar gum; Ice cream mix models stability; Protein polysaccharide interactions

Indexed keywords

EMULSIFICATION; EMULSIONS; FLUORESCENCE SPECTROSCOPY; ICE; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; STABILITY;

CARBOXYMETHYL CELLULOSE; EMULSION SYSTEMS; GUAR GUMS; ICE CREAM MIX MODEL STABILITY; ICE CREAMS; MILK POWDER; MILK PROTEIN; MODEL STABILITY; PROTEINS-POLYSACCHARIDE INTERACTIONS; SKIMMED MILK;

FLOCCULATION;

CYAMOPSIS TETRAGONOLOBA;

EID: 84919793704     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.027     Document Type: Article

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