Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structures

Journal of Dairy Research

Volumn 74, Issue 3, 2007, Pages 283-289

  Merel Rausch, Eva ^a   Kulozik, Ulrich ^b   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Casein micelles; High pressure; Hydrodynamic diameter; Pressure release rate; Voluminosity

Indexed keywords

CASEIN;

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMISTRY; MICELLE; PARTICLE SIZE; PHASE TRANSITION; PRESSURE; TIME;

CASEINS; MICELLES; MICROSCOPY, ATOMIC FORCE; PARTICLE SIZE; PHASE TRANSITION; PRESSURE; TIME FACTORS;

EID: 35348883517     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S002202990700252X     Document Type: Article

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