Ultrasonication of reconstituted whole milk and its effect on acid gelation

Food Chemistry

Volumn 217, Issue , 2017, Pages 593-601

  Nguyen, Nguyen H A ^a   Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Acid gels; Denaturation; Particle size; Rheology; Ultrasonication; Whole milk

Indexed keywords

ACIDIFICATION; DENATURATION; GELATION; PARTICLE SIZE; PROTEINS; RHEOLOGY; TEMPERATURE CONTROL;

FAT GLOBULES; GEL FIRMNESS; LOWER TEMPERATURES; ULTRA-SONICATION; WHEY PROTEINS; WHOLE MILK;

GELS;

WHEY PROTEIN; FAT INTAKE; GEL;

ACIDIFICATION; ARTICLE; GEL; GELATION; HEAT TREATMENT; LOW TEMPERATURE PROCEDURES; MILK; PASTEURIZATION; PROTEIN DENATURATION; TEMPERATURE SENSITIVITY; ULTRASOUND; ANALYSIS; ANIMAL; CHEMISTRY; FAT INTAKE; FLOW KINETICS; FOOD HANDLING; HEAT; PARTICLE SIZE;

ANIMALS; DIETARY FATS; FOOD HANDLING; GELS; HOT TEMPERATURE; MILK; PARTICLE SIZE; PROTEIN DENATURATION; RHEOLOGY; ULTRASONICS; WHEY PROTEINS;

EID: 84986305842     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.117     Document Type: Article

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