Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions

[Display omitted] As the processability of fresh and reconstituted milk protein concentrates crucially depends on their rheological properties, a considerable amount of studies focuses on this topic. By means of a direct comparison, we are the first to clearly show that distinct rheological differen...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of colloid and interface science 2019-03, Vol.537, p.458-464
Hauptverfasser:	Kieferle, I., Hiller, K., Kulozik, U., Germann, N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Casein micelle Industrial processing Micelle–micelle interactions Milk concentrate Milk powder Milk Proteins - chemistry Particle Size Reconstituted concentrate Rheology Surface Properties Ultrafiltration concentrate Viscoelasticity Viscosity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!