Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions

Title:: Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions
Document type:: Zeitschriftenaufsatz
Author(s):: Kieferle, I.; Hiller, K.; Kulozik, U.; Germann, N.
Keywords:: Casein micelle; Industrial processing; Micelle--micelle interactions; Milk concentrate; milk powder; Reconstituted concentrate; Rheology; Ultrafiltration concentrate; Viscoelasticity; Viscosity
Journal title:: Journal of Colloid and Interface Science
Year:: 2019
Journal volume:: 537
Pages contribution:: 458--464
Fulltext / DOI:: doi:10.1016/j.jcis.2018.11.048
Print-ISSN:: 1095-7103
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