Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide-Reference-Cited by-同舟云学术

Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide

Published:2015-06 Issue:6 Volume:98 Page:3577-3589
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Marella Chenchaiah,Salunke P.,Biswas A.C.,Kommineni A.,Metzger L.E.

Funder

Midwest Dairy Food Research Center (Brookings, SD)

Dairy Research Institute (Rosemont, IL)

Publisher

Elsevier BV

Subject

Genetics,Animal Science and Zoology,Food Science

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2. Development of a rapid method for the measurement of lactose in milk using a blood glucose biosensor;Amamcharla;J. Dairy Sci.,2011

3. Effect of storage temperature on the solubility of milk protein concentrate (MPC 85);Anema;Food Hydrocoll.,2006

4. High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders;Augustin;J. Dairy Res.,2012

5. Characterization of extruded and toasted milk protein concentrates;Banach;J. Food Sci.,2013

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