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

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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
URI https://vuir.vu.edu.au/id/eprint/32542
DOI https://doi.org/10.1007/s11947-013-1072-1
Official URL http://link.springer.com/article/10.1007/s11947-01...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords ultrasonic treatment; viscosity; heat treatment
Citations in Scopus 34 - View on Scopus
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