Designing microstructure into xanthan gum-enriched acid milk gels

Innovative Food Science and Emerging Technologies

Volumn 25, Issue C, 2014, Pages 53-57

  Rohart, Anne ^a,b   Michon, Camille ^a,b  

^a UMR SayFood   (France)

^b University of Paris Cité   (France)

Author keywords

Acid milk gel; Fibrous structure; Food design; Microstructure; Mixed system; Xanthan

Indexed keywords

FOOD PRODUCTS; GELATION; GELS; MICROSTRUCTURE; PHASE SEPARATION; PRODUCT DESIGN; PROTEINS; SEPARATION; TEXTURES;

ACID MILK GEL; FIBROUS STRUCTURES; FOOD DESIGNS; MIXED SYSTEMS; XANTHAN;

XANTHAN GUM;

EID: 84927797638     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.01.002     Document Type: Article

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