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

Titel:: Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Kieferle, I.; Hiller, K.; Kulozik, U.; Germann, N.
Stichworte:: Casein micelle; Industrial processing; Micelle--micelle interactions; Milk concentrate; milk powder; Reconstituted concentrate; Rheology; Ultrafiltration concentrate; Viscoelasticity; Viscosity
Zeitschriftentitel:: Journal of Colloid and Interface Science
Jahr:: 2019
Band / Volume:: 537
Seitenangaben Beitrag:: 458--464
Volltext / DOI:: doi:10.1016/j.jcis.2018.11.048
Print-ISSN:: 1095-7103
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