Dairy products such as processed milk, cheese, yoghurt and butter are produced and
consumed globally. While having several dietary and economic benefits, their production …

It is important to differentiate milk with different thermostabilities for diverse applications in
food products and for the appropriate selection of processing and maintenance of …

Goat milk yogurt is gaining scientific attention worldwide due to its nutritional quality and
potential health benefits to consumers. Understanding the impact of evaporative …

Hyaluronic acid (HA) is gaining popularity and acceptance as a food ingredient. HA has
certain properties such as water binding, viscosity manipulation which can be exploited in …

Micro-and nano-bubbles (MNB) have unique properties and have attracted great attention in
the past 2 decades, offering prospective applications in various disciplines. The first …

Milk is a ubiquitous foodstuff and food ingredient, and milk caseins are key to the structural
properties of milk during processing and storage. Caseins self-assemble into nanometer …

The effect of whey protein-to-casein ratio (60: 40, 50: 50 and 40: 60) on the physicochemical
properties of model infant milk formula (IMF) wet-mixes and powders prepared therefrom …

The growing interest in minimal processing of foods due to its mild effects on product quality
and taste has led to an increase in the research on novel techniques for food processing …

Edible bird's nest (EBN) is the solidified saliva of swiftlet Aerodramus fuciphagus. It is an
expensive premium health food that has long been consumed, especially in China …

Abstract Effect of high-pressure (HPH) homogenisation on milk concentrates were studied.
Skim and whole milk concentrates were homogenised at 0–150 and 0–40 MPa …