JOURNAL ARTICLE

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

M. BiasuttiElena VenirGiulia MarchesiniNadia Innocente

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

Metrics

29
Cited By
3.28
FWCI (Field Weighted Citation Impact)
49
Refs
0.90
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

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
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