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There is an increasing demand to tailor the functional properties of mixed biopolymer systems that find application in dairy food products. The effect of static high pressure processing (HPP), up to 600MPa for 15min at room temperature, on milk–gelatin mixtures with different solid concentrations (5%, 10%, 15% and 20% w/w milk solid and 0.6% w/w gelatin) was investigated. The viscosity remarkably...
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