Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product
Rachel Levy, Zoya Okun, Maya Davidovich‐Pinhas, Avi Shpigelman
Topics & Concepts
CreamingFood scienceChemistryHomogenization (climate)EmulsionFermentationRheologyWhey proteinChemical engineeringMaterials scienceBiochemistryBiologyComposite materialEcologyBiodiversityEngineeringProteins in Food SystemsMicrobial Inactivation MethodsMicroencapsulation and Drying Processes