The effect of ultrasound on the physical and functional properties of skim milk

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 251-258

  Shanmugam, Akalya ^a   Chandrapala, Jayani ^a   Ashokkumar, Muthupandian ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Particle size; Skim milk; Turbidity; Ultrasonication; Viscosity; Whey proteins

Indexed keywords

ACOUSTIC CAVITATIONS; BIOACTIVES; CASEIN MICELLES; CONTROLLED TEMPERATURE; END-PRODUCTS; FAT GLOBULES; FINE TUNING; FOOD EMULSIONS; FOOD MATRIXES; FUNCTIONAL PROPERTIES; MICELLAR AGGREGATES; OPTIMIZATION PROCESS; POWER DENSITIES; PROCESSING EFFECTS; PROCESSING TIME; SHEAR FORCE; SKIM MILKS; TIME INTERVAL; ULTRA-SONICATION; ULTRASONIC PROCESSING; WHEY PROTEINS;

AGGREGATES; CASEIN; INDUSTRIAL APPLICATIONS; MICELLES; OPTIMIZATION; PARTICLE SIZE; PROTEINS; SONICATION; TURBIDITY; ULTRASONIC APPLICATIONS; ULTRASONICS; VISCOSITY;

THERMAL PROCESSING (FOODS);

EID: 84870502672     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.06.005     Document Type: Article

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