A comparison of the effectiveness of sonication, high shear mixing and homogenisation on improving the heat stability of whey protein solutions

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 556-566

  Koh, Li Ling A ^a   Chandrapala, Jayani ^a   Zisu, Bogdan ^b   Martin, Gregory J O ^a   Kentish, Sandra E ^a   Ashokkumar, Muthupandian ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b Dairy Innovation Australia   (Australia)

Author keywords

Heat stability; High shear mixing; Homogenisation; Ultrasonics; Whey

Indexed keywords

AGGREGATES; CAVITATION; HOMOGENIZATION METHOD; MIXING; PARTICLE SIZE; PROTEINS; SONICATION; STABILITY; ULTRASONICS; VISCOSITY;

ACOUSTIC CAVITATIONS; AGGREGATED PROTEIN; HEAT STABILITY; HIGH-SHEAR MIXING; ULTRASONIC TREATMENTS; VISCOSITY REDUCTION; WHEY; WHEY PROTEIN CONCENTRATE;

SHEAR FLOW;

EID: 84901300288     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1072-1     Document Type: Article

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