Effects of Ultra-High-Pressure Jet Processing on Casein Structure and Curdling Properties of Skimmed Bovine Milk

Ultra-high-pressure jet processing (UHPJ) is a new non-thermal processing technique that can be employed for the homogenization and the sterilization of dairy products. However, the effects on dairy products are unknown when using UHPJ for homogenization and sterilization. Thus, this study aimed to...

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Detalles Bibliográficos
Autores principales: Xu, Fei, Xue, Lu, Ma, Yanfeng, Niu, Tianjiao, Zhao, Pei, Wu, Zijian, Wang, Yanfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005577/
https://www.ncbi.nlm.nih.gov/pubmed/36903641
http://dx.doi.org/10.3390/molecules28052396

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005577/
https://www.ncbi.nlm.nih.gov/pubmed/36903641
http://dx.doi.org/10.3390/molecules28052396

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