Effect of protein source and homogenization pressure on storage stability of retort processed dilute whey protein emulsions /

Emulsions stabilized with acid whey or sweet whey were prepared using homogenization pressures of 30 or 90MPa. The emulsions were then canned and sterilized at 250F for 5 minutes. Emulsion stability, particle size and rheological properties were measured before and after sterilization. Glycomacropep...

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Bibliographic Details

Main Author:	Bhatia, Sachin, 1976-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2001.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy