Alteration of Physicochemical Properties and Heating Stability of Reconstituted Acid Whey Powder by Calcium Chelating Salts-Reference-Cited by-同舟云学术

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Alteration of Physicochemical Properties and Heating Stability of Reconstituted Acid Whey Powder by Calcium Chelating Salts

Published:2023-09-08 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Purwanti Nanik,Mulcahy Shane,Murphy Eoin G.

Funder

Enterprise Ireland

EU Framework Programme for Research and Innovation Marie Sklodowska-Curie Actions

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03198-8.pdf

Reference71 articles.

1. Belmar-Beiny, M. T., & Fryer, P. J. (1993). Preliminary stages of fouling from whey protein solutions. Journal of Dairy Research, 60(4), 467–483. https://doi.org/10.1017/S0022029900027837

2. Benoit, S. M., Afizah, M. N., Ruttarattanamongkol, K., & Rizvi, S. S. H. (2013). Effect of pH and temperature on the viscosity of texturized and commercial whey protein dispersions. International Journal of Food Properties, 16(2), 322–330. https://doi.org/10.1080/10942912.2011.552015

3. Blanpain-Avet, P., André, C., Azevedo-Scudeller, L., Croguennec, T., Jimenez, M., Bellayer, S., Six, T., Martins, G. A. S., & Delaplace, G. (2020). Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger. Food and Bioproducts Processing, 121, 154–165. https://doi.org/10.1016/j.fbp.2020.02.005

4. Boumpa, T., Tsioulpas, A., Grandison, A. S., & Lewis, M. J. (2008). Effects of phosphates and citrates on sediment formation in UHT goats’ milk. Journal of Dairy Research, 75(2), 160–166. https://doi.org/10.1017/S0022029908003166

5. Chandrapala, J., Duke, M. C., Gray, S. R., Zisu, B., Weeks, M., Palmer, M., & Vasiljevic, T. (2015). Properties of acid whey as a function of pH and temperature. Journal of Dairy Science, 98(7), 4352–4363. https://doi.org/10.3168/jds.2015-9435

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