Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol

Journal of Texture Studies

Volumn 49, Issue 1, 2018, Pages 11-22

  Ningtyas, Dian Widya ^a   Bhandari, Bhesh ^a   Bansal, Nidhi ^a   Prakash, Sangeeta ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

confocal laser scanning microscopy; fat replacers; particle size distribution; phytosterols; reduced fat cream cheese; rheology; texture; tribology; glucan

Indexed keywords

CONFOCAL MICROSCOPY; EMULSIFICATION; ESTERS; FRICTION; LASER APPLICATIONS; LUBRICATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; RHEOLOGY; SIZE DISTRIBUTION; SURFACE ANALYSIS; TEXTURES; TRIBOLOGY;

COEFFICIENT OF FRICTIONS; CONFOCAL LASER SCANNING MICROSCOPY; CREAM CHEESE; FUNCTIONAL INGREDIENT; LARGER PARTICLE SIZES; PHYTOSTEROLS; QUALITY CHARACTERISTIC; RHEOLOGICAL CHARACTERISTICS;

ALCOHOLS;

BETA GLUCAN; CASEIN; LUBRICATING AGENT; PHYTOSTEROL; WATER;

ANIMAL; CHEESE; CHEMISTRY; CONFOCAL MICROSCOPY; DAIRY PRODUCT; EMULSION; FAT SUBSTITUTE; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; LOW FAT DIET; LUBRICATION; MILK; PARTICLE SIZE; PROCEDURES; VISCOSITY;

ANIMALS; BETA-GLUCANS; CASEINS; CHEESE; DAIRY PRODUCTS; DIET, FAT-RESTRICTED; EMULSIONS; FAT SUBSTITUTES; FOOD ANALYSIS; FOOD HANDLING; LUBRICANTS; LUBRICATION; MICROSCOPY, CONFOCAL; MILK; PARTICLE SIZE; PHYTOSTEROLS; RHEOLOGY; VISCOSITY; WATER;

EID: 85021206119     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12282     Document Type: Article

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