Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples
Author:
Funder
2021 Dairy Promotion Order, Empire State Development
US Department of Agriculture National Institute of Food and Agriculture
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03386-0.pdf
Reference38 articles.
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2. Ahmed, J. (2017). “Chapter 9 - Time–temperature superposition principle and its application to biopolymer and food rheology,” 33
3. Allison, S. D., Chang, B., Randolph, T. W., & Carpenter, J. F. (1999). Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding. Archives of Biochemistry and Biophysics, 365(2), 289–298. https://doi.org/10.1006/abbi.1999.1175
4. Anandharamakrishnan, C., Rielly, C. D., & Stapley, A. G. F. (2008). Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT - Food Science and Technology, 41(2), 270–277. https://doi.org/10.1016/j.lwt.2007.03.004
5. Anandharamakrishnan, C., Rielly, C. D., & Stapley, A. G. F. (2007). Effects of process variables on the denaturation of whey proteins during spray drying. Drying Technology, 25(5), 799–807. https://doi.org/10.1080/07373930701370175
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