Pulsed electric field treatment of reconstituted skim milks at alkaline pH or with added EDTA

Journal of Food Engineering

Volumn 144, Issue , 2015, Pages 112-118

  Liu, Z ^a,b   Hemar, Y ^c   Tan, S ^d   Sanguansri, P ^a   Niere, J ^b   Buckow, R ^a   Augustin, M A ^a  

^a CSIRO   (Australia)

^b RMIT UNIVERSITY   (Australia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Caseins; EDTA; Milk; Ohmic heating; pH ( 6.7); Pulsed electric fields; Whey proteins

Indexed keywords

BODY FLUIDS; CASEIN; ELECTRIC FIELDS; ELECTROPHORESIS; JOULE HEATING; PH EFFECTS; PROTEINS;

CASEIN MICELLES; EDTA; MILK; POLYACRYLAMIDE GEL ELECTROPHORESIS; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; SODIUM DODECYL SULPHATE; WHEY PROTEINS;

ALKALINITY;

EID: 84906542922     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.06.033     Document Type: Article

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