Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration
Author:
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2022.40.3.134
Reference17 articles.
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2. Meena GS, Singh AK, Panjagari NR, Arora S. Milk protein concentrates: opportunities and challenges. J Food Sci Technol. 2017;54:3010-3024. 10.1007/s13197-017-2796-0 28974785 PMC5603002
3. Agarwal S, Beausire RLW, Patel S, Patel H. Innovative uses of milk protein concentrates in product development. J Food Sci. 2015;80:A23-A29. 10.1111/1750-3841.12807 25757895
4. Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: understanding the behavior of caseins in milk concentrates. J Dairy Sci. 2019;102:4772-4782. 10.3168/jds.2018-15943 30981474
5. Ji J, Cronin K, Fitzpatrick J, Fenelon M, Miao S. Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. J Food Eng. 2015;167:175-182. 10.1016/j.jfoodeng.2015.01.012
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