| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277539 | Journal of Food Engineering | 2013 | 17 Pages |
Abstract
⺠Gelation of hydrocolloids under HPP in single and mixed systems was reviewed. ⺠The properties and microstructures of HPP dairy systems are discussed. ⺠Opportunities for dairy innovations through HPP are included.
Keywords
ΔHgMSNFtgelLow methoxy pectinCCPRCTLMPHMPWPIWPCMPAHPPBSAG″G′bovine serum albuminTemSMPRennet coagulation timeFood structureDextran sulphateHigh pressureSEMmega pascalscanning electron microscopeTransmission electron microscopyPascalHigh pressure processingDairy proteinWhey protein isolateSkim milk powderPolysaccharideGelatinGelationMicellar caseinhigh performance liquid chromatographyHPLCColloidal calcium phosphateWhey protein concentrate
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Anastasia Fitria Devi, Roman Buckow, Yacine Hemar, Stefan Kasapis,