Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates
Néréa Iturmendi, Arantza García, Uxue Galarza, Carmen Barba, Teresa Fernández, Juan I. Maté
Topics & Concepts
RheologyHydrostatic pressureChemistryCaseinFood spoilageFood scienceLightnessMicellePopulationChromatographyMaterials scienceAqueous solutionBacteriaOrganic chemistryComposite materialBiologyThermodynamicsSociologyGeneticsPhysicsDemographyOpticsMicrobial Inactivation MethodsProteins in Food SystemsBee Products Chemical Analysis