The effect of high hydrostatic pressure on the flow behaviour of skim milk-gelatin mixtures

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 3, 2010, Pages 432-440

  Hemar, Yacine ^a   Liu, Li Hui ^a   Meunier, Nicolas ^a   Woonton, Brad W ^a  

^a CSIRO   (Australia)

Author keywords

Flow behaviour; Gelatin; High hydrostatic pressure; High pressure processing; Particle size; Skim milk; Viscosity

Indexed keywords

FLOW BEHAVIOURS; GELATIN; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; SKIM MILKS;

CONFOCAL MICROSCOPY; DAIRY PRODUCTS; FLOW FIELDS; FLUID DYNAMICS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; INDUSTRY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; RHEOLOGY; SHEAR DEFORMATION; SOLUTIONS; SUPERCONDUCTING MATERIALS; VISCOSITY; VISCOSITY MEASUREMENT;

PRESSURE EFFECTS;

EID: 77955664257     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.01.014     Document Type: Article

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