Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both
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Tuyen Truong Martin Palmer Nidhi Bansal Bhesh Bhandari
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 123
SpringerBriefs in Food, Health, and Nutrition Editor-in-chief Richard W. Hartel, University of Wisconsin – Madison, USA Associate Editors John W. Finley, Louisiana State University, USA David Rodriguez-Lazaro, ITACyL, Spain Yrjö Roos, University College Cork, Ireland David Topping, CSIRO, Australia
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Springer Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the field of food science, including its impact and relationship to health and nutrition. Subjects include: • Food chemistry, including analytical methods; ingredient functionality; physicchemical aspects; thermodynamics • Food microbiology, including food safety; fermentation; foodborne pathogens; detection methods • Food process engineering, including unit operations; mass transfer; heating, chilling and freezing; thermal and non-thermal processing, new technologies • Food physics, including material science; rheology, chewing/mastication • Food policy • And applications to: – – – –
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Tuyen Truong • Martin Palmer • Nidhi Bansal Bhesh Bhandari
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong ARC Dairy Innovation Hub The University of Queensland St. Lucia, QLD, Australia
Martin Palmer ARC Dairy Innovation Hub Dairy Innovation Australia Ltd. Werribee, VIC, Australia
Nidhi Bansal ARC Dairy Innovation Hub The University of Queensland St. Lucia, QLD, Australia
Bhesh Bhandari ARC Dairy Innovation Hub The University of Queensland St. Lucia, QLD, Australia
ISSN 2197-571X ISSN 2197-5728 (electronic) SpringerBriefs in Food, Health, and Nutrition ISBN 978-3-319-23876-0 ISBN 978-3-319-23877-7 (eBook) DOI 10.1007/978-3-319-23877-7 Library of Congress Control Number: 2015950841 Springer Cham Heidelberg New York Dordrecht London © The Author(s) 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage a
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