Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 463-471

  Ji, Yi Ran ^a   Lee, Siew Kim ^a   Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Acid gels; Homogenisation heat; Recombined whole milk; Rheology

Indexed keywords

FAT GLOBULES; GEL NETWORKS; GEL STRUCTURES; GELATION PROPERTIES; HIGHER YIELD; HOMOGENISATION; NETWORK STRUCTURES; PROTEIN NETWORK; WHOLE MILK; YIELD STRAIN;

COAGULATION; GELATION; HEATING; PRESSURE EFFECTS; PROTEINS; STRAIN; YIELD STRESS;

GELS;

ACID;

ACIDIFICATION; ARTICLE; GELATION; GENERAL AND MISCELLANEOUS PROCEDURES AND TECHNIQUES; HEAT TREATMENT; HOMOGENIZATION PRESSURE; MILK; PRESSURE MEASUREMENT; TEMPERATURE MEASUREMENT;

EID: 79959935035     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.099     Document Type: Article

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