Effect of hydrostatic pressure and temperature on rheological characteristics of α-lactalbumin

Australian Journal of Dairy Technology

Volumn 58, Issue 3, 2003, Pages 233-237

  Ahmed, Jasim ^a,b   Ramaswamy, H S ^a  

^a MCGILL UNIVERSITY   (Canada)

^b UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; ATMOSPHERIC PRESSURE; FOOD PROCESSING; GELATION; GELS; HEAT TRANSFER; HEAT TREATMENT; HYDROSTATIC PRESSURE; PROTEINS; QUALITY CONTROL; RHEOLOGY; SHEAR STRESS; THERMOCOUPLES; VISCOELASTICITY; VISCOSITY OF LIQUIDS;

DENATURATION; HIGH PRESSURE PROCESSING (HPP); MOLECULAR INTERACTIONS;

DAIRY PRODUCTS;

ARRHENIUS;

EID: 0346334364     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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