Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

Author:

Arltoft D.,Madsen F.,Ipsen R.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. High-pressure-induced rheological changes of low-methoxyl pectin plus micellar casein mixtures;Abbasi;Journal of Agricultural and Food Chemistry,2002

2. Arltoft, D., Ipsen, R., Christensen, N., & Madsen, F. (2006). Localising pectin in dairy products using direct immunostaining. In P. A. Williams (Ed.), Gums and stabilisers for the food industry (Vol. 13, pp. 41–51). Cambridge, UK: Royal Society of Chemistry.

3. Interactions between carrageenans and milk proteins: A microstructural and rheological study;Arltoft;Biomacromolecules,2007

4. Arltoft, D., Madsen, F., & Ipsen, R. (2006). Screening of probes for specific localization of polysaccharides. Food Hydrocolloids, doi:10.1016/j.foodhyd.2006.07.020.

5. The chemistry of low-methoxyl pectin gelation;Axelos,1991

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