Prior thermal and high-pressure processing alters the impact of high intensity ultrasound on reconstituted skim milk
Author:
Funder
Research Council of Norway
Publisher
Elsevier BV
Reference41 articles.
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3. Ultrasonication of reconstituted whole milk and its effect on acid gelation;Nguyen;Food Chem.,2017
4. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes;Gregersen;Journal of Food Engineering,2019
5. The effect of ultrasound on casein micelle integrity;Chandrapala;J. Dairy Sci.,2012
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