Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate

Author:

Cao Jialu,Zhang Wei,Wu Shaozong,Liu Chang,Li Yan,Li Haimei,Zhang Liebing

Funder

National Natural Science Foundation of China

National Science and Technology for the Rural Development in China

Modern Agro-industry Technology Research System

Agro-scientific Research in the Public Interest

National Science Foundation for Post-doctoral Scientists of China

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference33 articles.

1. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocoll.,2006

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

3. Bhaskar, G. V., H. Singh, and N. D. Blazey, inventors. 2001. Milk protein products and processes. New Zealand Pat. No. PCT/US00/33521. D. E. Altman, assignee.

4. Carr, A., G. V. Bhaskar, and S. Ram, inventors. 2002. Monovalent salt enhances solubility of milk protein concentrate. New Zealand Pat. No. EP 1 553 843 B1. J. D. Brown, assignee.

5. Interactions of milk proteins during heat and high hydrostatic pressure treatments—A review;Considine;Innov. Food Sci. Emerg. Technol.,2007

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