Structural Changes Induced in Foods by HPP

Author:

Orlien Vibeke

Publisher

Elsevier

Reference104 articles.

1. High-pressure-induced rheological changes of lowmethoxyl pectin plus micellar casein mixtures;Abbasi;J. Agric. Food Chem.,2002

2. Influence of high-pressure treatment on gelation of skim milk powder plus low methoxyl pectin dispersions;Abbasi;High. Press. Res.,2002

3. Interaction of micellar casein and i-carrageenan: influence of high pressure;Abbasi;High. Press. Res.,2003

4. Gelation of i-carrageenan and micellar casein mixtures under high hydrostatic pressure;Abbasi;J. Agric. Food Chem.,2004

5. Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk;Anema;Milchwissenschaft,1997

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