High-Pressure Processing of Milk and Dairy Products
Author:
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118560471.ch3/fullpdf
Reference126 articles.
1. Evaluation of heat deterioration of hard milk fat as a function of pressurization time by chemiluminescence analysis;Abe;Food Sci Technol Res,1999
2. Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk;Anema;Int Dairy J,2008
3. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005a
4. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk;Anema;Food Hydrocolloids,2005b
5. Influence of pH on the effects of high pressure on milk proteins;Arias;Milchwissenschaft,2000
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