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Volumn 29, Issue 7, 1996, Pages 606-625

Effects of high pressure on the physico-chemical characteristics of dairy creams and model oil/water emulsions

Author keywords

[No Author keywords available]

Indexed keywords

ARACHIS; ARACHIS HYPOGAEA;

EID: 0030295789     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0094     Document Type: Article
Times cited : (73)

References (19)
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  • 3
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    • 3 BUCHHEIM, W. AND ABOU EL NOUR, A.M. Induction of milk fat crystallization in the emulsified state by high hydrostatic pressure. Fat Science and Technology, 10, 369-373 (1992)
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  • 4
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    • Sterilization of emulsions by means of high pressure
    • BALNY, C., HAYASHI, R., HEREMANS, K. AND MASSON, P. (Eds). Montrouge, France: Colloques INSERM, John Libbey Eurotext Ltd.
    • 4 KARBSTEIN, H., SCHUBERT, H., SCIGALLA, W. AND LUDWIG, H. Sterilization of emulsions by means of high pressure. In: BALNY, C., HAYASHI, R., HEREMANS, K. AND MASSON, P. (Eds), High Pressure and Biotechnology, Vol. 224. Montrouge, France: Colloques INSERM, John Libbey Eurotext Ltd., pp. 345-347 (1992)
    • (1992) High Pressure and Biotechnology , vol.224 , pp. 345-347
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  • 6
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    • High-pressure unfolding and aggregation of β-lactoglobulin and the baroprotective effects of sucrose
    • 6 DUMAY, E.M., KALICHEVSKY, M.T. AND CHEFTEL, J.C. High-pressure unfolding and aggregation of β-lactoglobulin and the baroprotective effects of sucrose. Journal of Agricultural and Food Chemistry, 42, 1861-1868 (1994)
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    • Dumay, E.M.1    Kalichevsky, M.T.2    Cheftel, J.C.3
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    • Physico-chemical effects of pasteurization on cream properties
    • FIL/IDF (Ed). Brussels: International Dairy Federation, No. 271
    • 11 KESSLER, H.G. AND FINK, A. Physico-chemical effects of pasteurization on cream properties. In: FIL/IDF (Ed), Bulletin of the International Dairy Federation - Pasteurization of Cream. Brussels: International Dairy Federation, No. 271, pp. 11-17 (1992)
    • (1992) Bulletin of the International Dairy Federation - Pasteurization of Cream , pp. 11-17
    • Kessler, H.G.1    Fink, A.2
  • 12
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    • Colloidal aspects of milk: A case study
    • DICKINSON, E. AND STAINSBY, G. (Eds). London: Applied Science Publishers
    • 12 DICKINSON, E. AND STAINSBY, G. Colloidal aspects of milk: a case study. In: DICKINSON, E. AND STAINSBY, G. (Eds), Colloids in food. London: Applied Science Publishers, pp. 411-461 (1982)
    • (1982) Colloids in Food , pp. 411-461
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  • 13
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    • Aspects of sample preparation for freeze-fracture/freeze-etch studies of proteins and lipids in food systems. A review
    • 13 BUCHHEIM, W. Aspects of sample preparation for freeze-fracture/freeze-etch studies of proteins and lipids in food systems. A review. Food Microstructure, 1, 189-208 (1982)
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    • Buchheim, W.1
  • 14
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    • Microscopy in the study of fats and emulsions
    • 14 DEMAN, J.M. Microscopy in the study of fats and emulsions. Food Microstructure, 1, 209-222 (1982)
    • (1982) Food Microstructure , vol.1 , pp. 209-222
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    • Relation between microstructure, destabilization phenomena and rheological properties of whippable emulsions
    • 15 BUCHHEIM, W., BARFOD, M.M. AND KROG, N. Relation between microstructure, destabilization phenomena and rheological properties of whippable emulsions. Food Microstructure, 4, 221-232 (1985)
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    • 16 SÖDERBERG, I., HERNQVIST, L. AND BUCHHEIM, W. Milk fat crystallisation in natural milk fat globules. Milchwissenschaft, 44, 403-406 (1989)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.