Ultrasonic processing of dairy systems in large scale reactors

Ultrasonics Sonochemistry

Volumn 17, Issue 6, 2010, Pages 1075-1081

  Zisu, Bogdan ^a   Bhaskaracharya, Raman ^b   Kentish, Sandra ^b   Ashokkumar, Muthupandian ^b  

^a Dairy Innovation Australia   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Dairy ingredients; Heat stability; Particle size; Ultrasound; Viscosity; Whey proteins

Indexed keywords

PARTICLE SIZE; PROTEINS; SONICATION; ULTRASONICS; VISCOSITY;

EXPERIMENTAL PARAMETERS; FLOW THROUGH REACTORS; FUNCTIONAL PROPERTIES; HEAT STABILITY; LOW-FREQUENCY ULTRASOUND; PARTICLE SIZE REDUCTION; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

DAIRIES;

CASEIN;

ARTICLE; BIOREACTOR; CHEMICAL COMPOSITION; DAIRY INDUSTRY; FLOW RATE; FOOD PROCESSING; GELATION; LARGE SCALE REACTOR; PARTICLE SIZE; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN PROTEIN INTERACTION; THERMOSTABILITY; ULTRAFILTRATION; ULTRASOUND; VISCOSITY; WHEY;

EID: 77953123489     PISSN: 13504177     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2009.10.014     Document Type: Article

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