Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate
Sonali Raghunath, Tonya C. Schoenfuss, Kumar Mallikarjunan
Topics & Concepts
ViscosityElectric fieldCaseinField (mathematics)Materials scienceChemistryPhysicsMathematicsFood scienceComposite materialQuantum mechanicsPure mathematicsProteins in Food SystemsMicrobial Inactivation MethodsMeat and Animal Product Quality