Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis
Audrey Gilbert, Laurie‐Eve Rioux, Daniel St‐Gelais, Sylvie L. Turgeon
Abstract
decreased. Microscopic observations were less destructive than laser diffraction and highlighted the presence of microgel aggregation during storage.
Topics & Concepts
SyneresisFood scienceWhey protein isolateWhey proteinMicrostructureChemistryRheometrySmoothingOptical microscopeRheologyMaterials scienceComposite materialScanning electron microscopeMathematicsStatisticsProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes