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The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

Aylin Turk-Gul, Müge Urgu-Öztürk, Nurcan Koca

2022International Dairy Journal19 citationsDOI

Topics & Concepts

MaltodextrinFood scienceRheologyChemistryFlavourEmulsionWater activitySpray dryingMaterials scienceChromatographyWater contentOrganic chemistryComposite materialEngineeringGeotechnical engineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsProbiotics and Fermented Foods
The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders | Litcius