Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk
Authors:
- Naphaporn ChiewchanNCNaphaporn Chiewchan
- Chanthima PhungamngoenCPChanthima Phungamngoen
- Suwit SiriwattanayothinSSSuwit Siriwattanayothin
- 1 March 2006
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 73 (1) , 38-44
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Effects of fat content and temperature on the apparent viscosity of coconut milkJournal of Food Engineering, 2004
- Effect of Ultra‐high‐pressure Homogenization on Structure and on Rheological Properties of Soy Protein‐stabilized EmulsionsJournal of Food Science, 2002
- Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milkJournal of Food Engineering, 2000
- Influence of droplet characteristics on the optical properties of colored oil-in-water emulsionsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1999
- Fat Particle Structure and Stability of Food EmulsionsJournal of Food Science, 1998
- Coconut milk: chemistry and technologyInternational Journal of Food Science and Technology, 1997
- A study of the rheological properties of concentrated food emulsionsJournal of Food Engineering, 1995