Gelation of skim milk containing anionic exopolysaccharides and recovery of texture after shearing

Author:

Girard Maude,Schaffer-Lequart Christelle

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Aichinger, P.A. (2005). Kinetic trapping of microstructures-control of gelation in dairy products. PhD thesis, University of Strathclyde.

2. Rheology of buildup, breakdown, and rebodying of acid casein gels;Arshad;Journal of Dairy Science,1993

3. Interaction between particles suspended in solutions of macromolecules;Asakura;Journal of Polymer Science,1958

4. Rheological properties in aqueous media of three new bacterial polysaccharides from marine origin;Aymard;Food Hydrocolloids,1991

5. Exopolysaccharides production and texture-promoting abilities of mixed strain starter cultures in yogurt production;Bouzar;Journal of Dairy Science,1997

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