frfst-2022-1032373 1..10

Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions Essam Hebishy 1 , 2, 3 , Marianne Le Berre 1 , Shane V. Crowley 1 and James A. O’Mahony 1 ,2 * 1 School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, 2 Dairy Processing Technology Centre, University College Cork, Cork, Ireland, 3 Centre of Excellence in Agri-food Technologies, National...