Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

Journal of Food Engineering

Volumn 193, Issue , 2017, Pages 42-52

  Martínez Monteagudo, Sergio I ^a,b   Kamat, Shreya ^a   Patel, Nalini ^c   Konuklar, Gul ^c   Rangavajla, Nagendra ^c   Balasubramaniam, V M ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

^c ABBOTT LABORATORIES   (United States)

Author keywords

Clean label; Dairy beverages; Dynamic mechanical spectra; High pressure homogenization; Particle size distribution; Pilot scale equipment

Indexed keywords

BEVERAGES; DYNAMICS; EMULSIFICATION; LIGHT TRANSMISSION; PARTICLE SIZE ANALYSIS; SHEAR THINNING; SIZE DISTRIBUTION; STABILITY;

DYNAMIC MECHANICAL; DYNAMIC RHEOLOGICAL MEASUREMENTS; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; MATERIAL CHARACTERIZATIONS; PHYSICAL CHARACTERISTICS; PILOT-SCALE EQUIPMENT; STABILIZER CONCENTRATION;

PARTICLE SIZE;

EID: 84989844441     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.08.011     Document Type: Article

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