Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics

Journal of Food Engineering

Volumn 206, Issue , 2017, Pages 57-66

  Nasser, Sarah ^a,b,c   Jeantet, Romain ^e   De Sa Peixoto, Paulo ^b,c   Ronse, Gilles ^b,c   Nuns, Nicolas ^b   Pourpoint, Frederique ^b   Burgain, Jennifer ^f   Gaiani, Claire ^f   Hédoux, Alain ^b,d   Delaplace, Guillaume ^b,c  

^a Centre National Interprofessionnel de l'Economie Laitière   (France)

^b UNIV LILLE   (France)

^c CEMAGREF   (France)

^d UNIVERSITÉ LILLE 1   (France)

^e AGROCAMPUS OUEST   (France)

^f UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Micellar casein powder; Microstructure; Rehydration; Storage; Surface

Indexed keywords

CASEIN; ENERGY STORAGE; MICROSTRUCTURE; SURFACES;

FUNCTIONAL PROPERTIES; MICRO-STRUCTURE EVOLUTIONS; PARTICLE FRAGMENTATION; PARTICLE SURFACE; REHYDRATION; REHYDRATION PROCESS; REHYDRATION TIME; WATER PENETRATION;

FOOD STORAGE;

EID: 85014773782     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.03.004     Document Type: Article

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