Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum

International Journal of Food Science and Technology

Volumn 52, Issue 10, 2017, Pages 2210-2216

  Hussain, Majid ^a   Bakalis, Serafim ^b   Gouseti, Ourania ^b   Akhtar, Saeed ^a   Hameed, Aneela ^a   Ismail, Amir ^a  

^a BAHAUDDIN ZAKARIYA UNIVERSITY   (Pakistan)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Cryo SEM; hydrolysed guar galactomannans; thermodynamic incompatibility; viscoelasticity; yogurt

Indexed keywords

GELATION; HYDROLYSIS; IMAGE PROCESSING; MICROSTRUCTURE; PURIFICATION; SCANNING ELECTRON MICROSCOPY; VISCOELASTICITY;

CRYO-SCANNING ELECTRON MICROSCOPY; CRYO-SEM; DEPLETION FLOCCULATION; FOOD SCIENCE AND TECHNOLOGY; GALACTOMANNANS; INTERNATIONAL JOURNALS; VISCOELASTIC BEHAVIOUR; YOGURT;

DAIRY PRODUCTS;

EID: 85020549844     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13500     Document Type: Article

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