Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

Journal of Food Engineering

Volumn 109, Issue 4, 2012, Pages 652-658

  Marco Moles R ^a   Hernando, I ^a   Llorca, E ^a   Perez Munuera I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Emulsion; High pressure homogenization; Lipids; Microstructure; Proteins

Indexed keywords

COALESCENCE PHENOMENON; CRITICAL PRESSURES; HIGH PRESSURE HOMOGENIZATION; HIGH PRESSURE LEVELS; LIPID FRACTIONS; MICROBIOLOGICAL QUALITY; NONTHERMAL; OIL DROPLETS; OIL-IN-WATER EMULSIONS; PHYSICO-CHEMICAL STABILITY; PRESERVATION TECHNOLOGIES; STRUCTURAL STABILITIES;

COALESCENCE; EMULSIFICATION; EMULSIONS; LIPIDS; MICROSTRUCTURE; PROTEINS; STABILITY;

HIGH PRESSURE EFFECTS;

EID: 84855189661     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.11.031     Document Type: Article

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