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A comparison of the effectiveness of sonication, high shear mixing and homogenisation on improving the heat stability of whey protein solutions

Koh, LLA, Chandrapala, Janage, Zisu, B, Martin, GJO, Kentish, SE and Ashokkumar, M (2013) A comparison of the effectiveness of sonication, high shear mixing and homogenisation on improving the heat stability of whey protein solutions. Food and Bioprocess Technology, 7 (2). 556 - 566. ISSN 1935-5130

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Item Type: Article
Uncontrolled Keywords: ultrasonic treatment; viscosity; heat treatment
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 13 Feb 2017 22:51
Last Modified: 13 Feb 2017 22:51
URI: http://vuir.vu.edu.au/id/eprint/32542
DOI: https://doi.org/10.1007/s11947-013-1072-1
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Citations in Scopus: 19 - View on Scopus

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