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Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

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Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

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Marco-Molés, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Pérez-Munuera, I. (2012). Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion. Journal of Food Engineering. 109(4):652-658. https://doi.org/10.1016/j.jfoodeng.2011.11.031

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Title: Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion
Author: Marco-Molés, R. Hernando Hernando, Mª Isabel Llorca Martínez, Mª Empar Pérez-Munuera, I.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can improve the microbiological quality of products without affecting their stability. The main objective of this paper is to ...[+]
Subjects: High pressure homogenization , Emulsion , Microstructure , Proteins , Lipids
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.11.031
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2011.11.031
Thanks:
Authors want to thank to the European Commission for the financial support (Project FP6-FOOD-023140), to the Ministerio de Educación y Ciencia (Spain) for the grant awarded to the author R. Marco-Molés, and to the ...[+]
Type: Artículo

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