Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties.

Heck, Anisa J; Schäfer, Johannes; Nöbel, Stefan; Hinrichs, Jörg

Heck, Anisa J; Schäfer, Johannes; Nöbel, Stefan; Hinrichs, Jörg.

Afiliação

Heck AJ; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Schäfer J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Nöbel S; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Hinrichs J; Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institute, Kiel, Germany.

Compr Rev Food Sci Food Saf ; 20(6): 6057-6088, 2021 11.

Article em En | MEDLINE | ID: mdl-34494713

Assuntos

Queijo; Produtos Fermentados do Leite; Microgéis; Proteínas do Leite; Iogurte

Palavras-chave

fermented milk; particle size; production; rheology; soft matter

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Produtos Fermentados do Leite / Microgéis Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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