Structuring dairy systems through high pressure processing

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 106-122

  Devi, Anastasia Fitria ^a,b   Buckow, Roman ^b   Hemar, Yacine ^c   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Dairy protein; Food structure; Gelatin; Gelation; High pressure; Polysaccharide

Indexed keywords

FOOD STRUCTURES; GELATIN; HIGH PRESSURE; HIGH PRESSURE PROCESSING; ICE CREAMS; POTENTIAL APPLICATIONS; PROPERTIES AND MICROSTRUCTURES; SENSORIAL PROPERTIES; THERMO-MECHANICAL EFFECTS; WHEY PROTEINS;

DAIRY PRODUCTS; POLYSACCHARIDES; PROTEINS;

GELATION;

EID: 84866726330     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.032     Document Type: Review

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