Heat processed whey-protein food emulsions and growth of shear-induced cracks during cooling

LWT

Volumn 38, Issue 1, 2005, Pages 29-39

  Ofstad, Ragni ^a,b   Langsrud, Øyvind ^a   Nyvold, Tone E ^b   Enersen, Grethe ^a   Høst, Vibeke ^a   Pilman Willers, Ene ^c   Nordvi, Berit ^d   Egelandsdal, Bjørg ^a,e  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b Stabburet   (Norway)

^c Orkla Foods   (Sweden)

^d TINE SA   (Norway)

^e NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Cracks; Droplet size distribution; Food dressing; Heating; Microstructure; Viscosity

Indexed keywords

AGGLOMERATION; BOTTLES; COOLING; CRACKS; DEFORMATION; HEAT TREATMENT; MICROSTRUCTURE; PROTEINS;

HEAT PROCESSING; LASER SCANNING; NETWORK STRUCTURES;

EMULSIONS;

EID: 19544380259     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.03.015     Document Type: Article

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