Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability-Reference-Cited by-同舟云学术

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Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability

Published:2019-01 Issue:1 Volume:102 Page:155-163
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Pandalaneni K.,Bhanduriya K.,Amamcharla J.K.,Marella C.,Metzger L.E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference26 articles.

1. The effect of chymosin on κ-casein-coated polystyrene latex particles and bovine casein micelles;Anema;Int. Dairy J.,1997

2. Storage stability and age gelation of reconstituted ultra-high temperature skim milk;Anema;Int. Dairy J.,2017

3. Effects of added salts on the heat stability of recombined concentrated milk;Augustin;J. Dairy Res.,1990

4. Changes in physicochemical properties of retort-sterilized dairy beverages during storage;Cano-Ruiz;J. Dairy Sci.,1998

5. Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages;Chen;Food Chem.,2016

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