Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

Journal of Food Engineering

Volumn 237, Issue , 2018, Pages 69-77

  Demirkesen, Ilkem ^a   Vilgis, Thomas A ^b   Mert, Behic ^c  

^a Agriculture and Livestock   (Turkey)

^b MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

^c MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Fermentation; Hazelnut; High pressure homogenization; Oleosome; Tree nut; Yoghurt

Indexed keywords

EMULSIFICATION; FERMENTATION; LACTIC ACID;

HAZELNUT; HIGH PRESSURE HOMOGENIZATION; OLEOSOME; TREE NUT; YOGHURT;

PHYSICAL PROPERTIES;

EID: 85047614197     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.05.025     Document Type: Article

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