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Showing 1 to 1 of 1 for “"Fat globule surface layers"”.
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Studies on the effects of heat and high pressure treatmeants on fat globule surface layers in recombined milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand
… the changes induced by these treatments on the surface layers of recombined fat globules, milk proteins and rheological properties of acid gels. Heat treatments caused denaturation of whey proteins; the degree of denaturation was dependent on temperature, holding time and to a lesser extent on …