The rebodying of stirred yoghurt: interactions between proteins

The aim of the present study was to identify the nature of bonds established between protein particles after stirring that are responsible for the texture improvement of stirred yoghurts, called rebodying. Using a constant model yoghurt at pH 4·4, the effects of changes in the physicochemical condit...

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Veröffentlicht in:	Journal of dairy research 2008-11, Vol.75 (4), p.450-456
Hauptverfasser:	Renan, Marie, Guyomarc'h, Fanny, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard, Famelart, Marie H
Format:	Artikel
Sprache:	eng
Schlagworte:	acid milk gel Agricultural sciences Animal productions Animals Biological and medical sciences Calcium - analysis Calcium chloride disulfide bonds Elasticity electrostatic interactions Food Handling Food industries Fundamental and applied biological sciences. Psychology Gels Hydrogen-Ion Concentration interactions ionic equilibration ionic strength Life Sciences Microscopy, Confocal microstructure Milk - chemistry Milk - cytology Milk and cheese industries. Ice creams Milk Proteins - analysis model food systems mouthfeel protein binding protein-protein interactions rebodying rheology set-style yoghurt stirred yoghurt storage time temporal variation Terrestrial animal productions texture Vertebrates viscoelasticity Viscosity yogurt Yogurt - analysis
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