Determination, analysis and prediction of the volumetric behavior of milk at high pressure
Author:
Funder
National Plan of Spanish I+D+I MEC
Comunidad Autonoma de Madrid
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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2. Hydrolysis under high hydrostatic pressure as a means to reduce the binding of β-lactoglobulin to immunoglobuline from human sera;Chicón;Journal of Food Protection,2008
3. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties;Ciron;Food Chemistry,2012
4. Interactions of milk proteins during heat and high hydrostatic pressure treatments — A review;Considine;Innovative Food Science and Emerging Technologies,2007
5. High pressure solid–liquid equilibria of fatty acid;Costa;Fluid Phase Equilibria,2007
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