Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

International Journal of Food Science and Technology

Volumn 50, Issue 4, 2015, Pages 950-957

  Hoffmann, Wolfgang ^a   Schrader, Katrin ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Casein matrix; Dispersion analysis; Emulsifying salt; Photocentrifugation; Sedimentation; Spreadable processed cheese

Indexed keywords

CASEIN; CHEESES; DAIRIES; DISPERSIONS; MANUFACTURE; SALTS; SEDIMENTATION; TRANSMISSIONS;

COLLOIDAL DISPERSION; DISPERSION ANALYSIS; MANUFACTURING CONDITIONS; PHOTOCENTRIFUGATION; PHYSICO-CHEMICAL CHANGES; PROCESSED CHEESE; SEDIMENTATION VELOCITIES; TRANSMISSION PROFILES;

EMULSIFICATION;

EID: 84925133043     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12725     Document Type: Article

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