A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions
Li Ling A Koh, Jayani Chandrapala, Bogdan Zisu, Gregory JO Martin, Sandra E Kentish, Muthupandian Ashokkumar
Food and Bioprocess Technology | SPRINGER | Published : 2014
Awarded by Australian Research Council
This work was supported by Dairy Innovation Australia, the Particulate Fluids Processing Centre, a Special Research Centre of the Australian Research Council and by the Australian Research Council Linkage Project (LP LP0991048).