High-pressure treatment of milk in industrial and pilot-scale equipments: effect of the treatment conditions on the protein distribution in different milk fractions

Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction

(2012) F.I. Bravo et al.   JOURNAL OF DAIRY SCIENCE

Casein micelle dissociation in skim milk during high-pressure treatment: Effects of pressure, pH, and temperature

(2010) V. Orlien et al.   JOURNAL OF DAIRY SCIENCE

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

(2010) Daniela Bermúdez-Aguirre et al.   Food Engineering Reviews

Adiabatic compression heating coefficients for high-pressure processing – A study of some insulating polymer materials

(2009) Kai Knoerzer et al.   JOURNAL OF FOOD ENGINEERING

Adiabatic compression heating coefficients for high-pressure processing of water, propylene-glycol and mixtures – A combined experimental and numerical approach

(2009) Kai Knoerzer et al.   JOURNAL OF FOOD ENGINEERING

Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

(2007) Skelte G. Anema   INTERNATIONAL DAIRY JOURNAL

Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment

(2007) Sencer Buzrul et al.   JOURNAL OF FOOD ENGINEERING