Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Food Research International

Volumn 72, Issue , 2015, Pages 62-73

  Pang, Zhihua ^a,b   Deeth, Hilton ^b   Bansal, Nidhi ^b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Acid milk gelation; Ionic charge; Microstructure; Polysaccharides; Rheology

Indexed keywords

ACIDIFICATION; COOLING; ELASTICITY; GELATION; GELS; MICROSTRUCTURE; PARTICLE SIZE; POLYSACCHARIDES; RHEOLOGY; STARCH;

ANIONIC POLYSACCHARIDES; ELECTRON MICROGRAPH; IONIC CHARGE; LOW CONCENTRATIONS; MICRO-STRUCTURAL; SPECIFIC CONCENTRATION; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY;

XANTHAN GUM;

CYAMOPSIS TETRAGONOLOBA;

EID: 84925778593     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.02.009     Document Type: Article

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