Rheological properties of model dairy emulsions as affected by high pressure homogenization

M. Biasutti; Elena Venir; Giulia Marchesini; Nadia Innocente

doi:10.1016/j.ifset.2010.07.007

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Rheological properties of model dairy emulsions as affected by high pressure homogenization

M. Biasutti Elena Venir Giulia Marchesini Nadia Innocente

Year: 2010 Journal: Innovative Food Science & Emerging Technologies Vol: 11 (4)Pages: 580-586 Publisher: Elsevier BV

DOI: 10.1016/j.ifset.2010.07.007

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Keywords:

Homogenization (climate) Rheology Emulsion Pasteurization Globules of fat Food science Whey protein Sodium Caseinate Whey protein isolate Apparent viscosity Chemistry Materials science Flavor Viscoelasticity Milk fat Chemical engineering Composite material Biochemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Rheological properties of model dairy emulsions as affected by high pressure homogenization

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