Impact of low frequency ultrasound on physicochemical and structural properties of protein-lactose systems with varying caseins, whey proteins and calcium-Reference-Cited by-同舟云学术

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Impact of low frequency ultrasound on physicochemical and structural properties of protein-lactose systems with varying caseins, whey proteins and calcium

Published:2025-02 Issue: Volume:386 Page:112283
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhao Yuanyuan,Saxena Juhi^ORCID,Chandrapala Jayani^ORCID,Truong Tuyen

Funder

RMIT University

Publisher

Elsevier BV

Reference57 articles.

1. Milk Proteins: Functionality and Use in Food Industry;Andiç,2015

2. Optimization of succinoglycan hydrocolloid production by Agrobacterium radiobacter grown in sugar beet molasses and investigation of its physicochemical characteristics;Bakhtiyari;Food Hydrocolloids,2015

3. Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin;Barone;Food Chem.,2020

4. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: a review;Barone;Compr. Rev. Food Sci. Food Saf.,2022

5. Genetic analysis of the Fourier-transform infrared spectra of bovine milk with emphasis on individual wavelengths related to specific chemical bonds;Bittante;J. Dairy Sci.,2013

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