| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539042 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Acid gels prepared from heated and homogenised recombined milks. ⺠Homogenisation pressure and order of heating/homogenisation were varied. ⺠Small strain rheological properties only slightly affected by homogenisation pressure. ⺠Yield properties markedly affected by homogenisation pressure and order of treatments. ⺠Gel microstructure was affected by homogenisation pressure and order of treatments.
Related Topics
Physical Sciences and Engineering
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Authors
Yi-ran (Donna) Ji, Siew Kim Lee, Skelte G. Anema,