The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process-Reference-Cited by-同舟云学术

The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process

Published:2016-11 Issue: Volume:189 Page:1-8
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ji Junfu,Cronin Kevin,Fitzpatrick John,Maguire Pierce,Zhang Hongzhou,Miao Song

Funder

Food Institutional Research Measure (FIRM) of the Department of Agriculture and Food and Marine Ireland

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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2. Milk powder agglomerate growth and properties in fluidized bed agglomeration;Barkouti;Dairy Sci. Technol.,2013

3. Granule Structure;Barrera-Medrano,2007

4. Dairy ingredients for food processing: an overview;Chandan;Dairy Ingred. Food Process.,2011

5. Advances in food powder agglomeration engineering;Cuq;Adv. food Nutr. Res.,2013

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