Physiochemical, texture properties, and the microstructure of set yogurt using whey protein–sodium tripolyphosphate aggregates as thickening agents

Journal of the Science of Food and Agriculture

Volumn 97, Issue 9, 2017, Pages 2819-2825

  Cheng, Jianjun ^a   Xie, Siyu ^a   Yin, Yuan ^a   Feng, Xianmin ^a,b   Wang, Shuai ^a   Guo, Mingruo ^c   Ni, Chunlei ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Inner Mongolian Yili Industrial Group Co Ltd   (China)

^c UNIVERSITY OF VERMONT   (United States)

Author keywords

heat treatment; pectin; sodium tripolyphosphate; whey protein isolate; yogurt

Indexed keywords

FOOD ADDITIVE; POLYPHOSPHATE; TRIPHOSPHORIC ACID; WHEY PROTEIN; YOGHURT;

CHEMISTRY; CONSUMER ATTITUDE; FOOD HANDLING; HEAT; HUMAN; PH; VISCOSITY;

CONSUMER BEHAVIOR; FOOD ADDITIVES; FOOD HANDLING; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; POLYPHOSPHATES; VISCOSITY; WHEY PROTEINS; YOGURT;

EID: 85020464190     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8110     Document Type: Article

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