Dynamic high pressure-induced gelation in milk protein model systems

Journal of Dairy Science

Volumn 93, Issue 2, 2010, Pages 483-494

  Venir, E ^a   Marchesini, G ^a   Biasutti, M ^a   Innocente, N ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

High pressure homogenization; Rheology; Sodium caseinate; Whey protein concentrate

Indexed keywords

CASEIN; MILK PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; GEL; METHODOLOGY; PRESSURE; VISCOSITY;

CASEINS; FOOD HANDLING; GELS; MILK PROTEINS; PRESSURE; RHEOLOGY; VISCOSITY;

EID: 77949277907     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2465     Document Type: Article

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