Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Journal of Food Engineering

Volumn 184, Issue , 2016, Pages 31-37

  Torres, Isabel Celigueta ^a,c   Mutaf, Gülsüm ^b   Larsen, Flemming Hofmann ^a   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVO NORDISK A S   (Denmark)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

1H nuclear magnetic resonance; Hydration; Microparticulated whey protein; Rheology; Yoghurt

Indexed keywords

ACTIVATION ENERGY; BACTERIA; IMAGE QUALITY; MODIFIED ATMOSPHERE PACKAGING;

DANDELION; KINETIC MODELLING; LEAFY SALAD; MICROBIAL GROWTH; SHELF LIFE;

SPOILAGE;

EID: 84994297144     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.03.018     Document Type: Article

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