Effects of high hidrostatic pressure on the viscosity of β-lactoglobulin solution

Mljekarstvo

Baars, Albert¹  Barać, Miroljub¹  Marjanović, Danijela²  Jovanović, Snežana¹ 

[1] Department Food Technology and Biochemistry, University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia

关键词: β-lactoglobulin;    high pressure;    viscosity;    in-situ technique;    functional properties;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

In this research new experimental data for the pressure dependence of the viscosity of β-lactoglobulin solution are presented. The experimental investigation is based on in-situ viscometric measurement technique which provides an...

【 授权许可】

Unknown