Influence of sugars on high-pressure induced gelation of skim milk dispersions

Food Hydrocolloids

Volumn 15, Issue 3, 2001, Pages 315-319

  Abbasi, S ^a   Dickinson, E ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH PRESSURE EFFECTS; SOL-GELS;

GEL FORMATION; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; MICELLARS; MILK PROTEIN; POWDER DISPERSIONS; PROTEIN CONCENTRATIONS; SKIM MILK POWDER; SKIM MILKS; SOL-GEL PHASE;

GELATION;

GLUCOSE; MILK; MILK PROTEIN; SUCROSE;

ARTICLE; FOOD PROCESSING; GELATINIZATION; HYPERBARISM; NUTRITIONAL SCIENCE; PROTEIN AGGREGATION; PROTEIN DENATURATION;

EID: 0035012945     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00019-4     Document Type: Article

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