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Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

  • Published:2012-12 Issue:1-2 Volume:27 Page:86-91
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Kanning Marja W.,van de Velde Fred,Alting Arno C.,Mulleners Leo,Sein Arjen,van den Akker-Bleumink Brenda,Buwalda Piet

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference10 articles.

1. Improved creaminess of low-fat yoghurt: the impact of amylomaltase-treated starch domains;Alting;Food Hydrocolloids,2009

2. Texture profile analysis;Bourne;Food Technology,1978

3. Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring;Cayot;Journal of Dairy Research,2003

4. Form and functionality of starch;Copeland;Food Hydrocolloids,2009

5. Time evolution of phase separating milk protein and amylopectin mixtures;De Bont;Food Hydrocolloids,2004

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