Buffalo milk protein concentrate 60: Effect of skim milk heat treatment on its reconstitutability and functionality-Reference-Cited by-同舟云学术

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Buffalo milk protein concentrate 60: Effect of skim milk heat treatment on its reconstitutability and functionality

Published:2021-08 Issue: Volume:148 Page:111638
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Patil Ashwajit Tejram,Meena Ganga Sahay,Upadhyay Neelam,Khetra Yogesh,Singh Ashish Kumar,Borad Sanket Girdharbhai

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Physicochemical and sensory properties of dried dairy products;Amaladhas,2017

2. Official methods of analysis of AOAC International;AOAC,2000

3. Analytical methods for dry milk products;Atomizer,1978

4. Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders;Crowley;Journal of Food Engineering,2014

Cited by 5 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. Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor;Journal of Food Engineering;2024-02

2. Heat-induced changes in blends of skimmed buffalo and bovine milk;International Dairy Journal;2023-06

3. Contribution to the Development of a Process of Lactulose-Rich Whey Production by Electro-Activation with its Subsequent Neutralization by Using the Same Electro-Activation Reactor and Evaluation of the Product Quality;2023

4. World scenario for the valorization of byproducts of buffalo milk production chain;Journal of Cleaner Production;2022-09

5. Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing;International Journal of Food Science & Technology;2021-10-04

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