The effect of sonication and high pressure homogenisation on the properties of pure cream

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Chandrapala, Janage, Ong, Lydia, Zisu, B, Gras, SL, Ashokkumar, M and Kentish, SE (2016) The effect of sonication and high pressure homogenisation on the properties of pure cream. Innovative Food Science and Emerging Technologies, 33. 298 - 307. ISSN 1466-8564

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/32722
DOI https://doi.org/10.1016/j.ifset.2015.11.023
Official URL http://www.sciencedirect.com/science/article/pii/S...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords flocculated structures; milk; rennet gelation; acid gelation; fat globule; temperature; processing treatment
Citations in Scopus 20 - View on Scopus
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