Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization
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DOI: 10.1039/d0ra00677g
Abstract: This research investigated the influence of processing history on physicochemical properties of dairy protein-stabilized emulsions. Emulsions were heated (UHT) either before or after a single homogenization (UHTSH, SHUHT) or homogenized both before and after heating… read more here.
Keywords: dairy protein; shuht; homogenization; protein stabilized ... See more keywords