Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics-Reference-Cited by-同舟云学术

Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics

Published:2017-08 Issue: Volume:206 Page:57-66
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Nasser Sarah^ORCID,Jeantet Romain,De-Sa-Peixoto Paulo,Ronse Gilles,Nuns Nicolas,Pourpoint Frederique,Burgain Jennifer,Gaiani Claire,Hédoux Alain,Delaplace Guillaume

Funder

CNIEL

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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

2. Application of NMR spectroscopy to milk and dairy products;Belloque;Trends Food Sci. Technol.,1999

3. H-1 NMR characterization of milk lipids: a comparison between cow and buffalo milk;Brescia;J. Am. Oil Chem. Soc.,2004

4. Modifications of structures and functions of caseins: a scientific and technological challenge;Broyard;Dairy Sci. Technol.,2015

5. Links between particle surface hardening and rehydration impairment during micellar casein powder storage;Burgain;Food Hydrocoll.,2016

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate;Innovative Food Science & Emerging Technologies;2024-08

2. Effects of storage temperature on the solubility of cross-linked micellar casein powders;Food Chemistry Advances;2024-06

3. Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions;Food Research International;2024-05

4. Physical properties and stickiness of spray-dried food powders;Spray Drying for the Food Industry;2024

5. Microstructural Characterization of High-Protein Dairy Powders;Dairy;2023-08-04