Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State

Journal of Food Processing and Preservation

Volumn 40, Issue 3, 2016, Pages 414-421

  Karam, Marie Celeste ^a   Gaiani, Claire ^a   Hosri, Chadi ^b   Hussain, Raza ^c   Scher, Joël ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b HOLY SPIRIT UNIVERSITY OF KASLIK USEK   (Lebanon)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; GELS; PROTEINS;

ACID MILK GEL; GEL STRENGTHS; PROTEIN POWDERS; RECONSTITUTED SKIM MILK POWDERS; TEXTURAL PROPERTIES; WHEY POWDERS; WHEY PROTEIN ISOLATE;

DAIRIES;

EID: 84947804247     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12618     Document Type: Article

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