Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126901
Abstract: The effect of thermal treatment (45-95 °C for 30 min) on the structure of almond milk proteins was assessed, as the unfolding and association of these proteins in response to heat is not well understood. Above 55 °C,… read more here.
Keywords: milk; almond; almond milk; heat ... See more keywords
Impact of pulsed electric field on rheological, structural, and physicochemical properties of almond milk
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.13299
Abstract: The effects of the pulsed electric field (PEF) on the rheological, structural, and physicochemical properties of almond milk were evaluated. Results indicated that there was a significant increase in electrical conductivity, cloud value, and cloud… read more here.
Keywords: milk; pulsed electric; physicochemical properties; rheological structural ... See more keywords