Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study-Reference-Cited by-同舟云学术

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Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study

Published:2023-01 Issue: Volume:137 Page:45-55
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Abdallah Marwan,Azevedo-Scudeller Luisa,Sun Wenqian,Descamps Amandine,Gourdin Pierre,Hiolle Manon,Baniel Alain,Lesur Céline,Delaplace Guillaume

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference57 articles.

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

2. The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk;Anema,2020

3. The effect of commercial sterilization regimens on micellar casein concentrates;Beliciu;J. Dairy Sci.,2012

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

5. Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages;Cheng;J. Dairy Sci.,2019

Cited by 1 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. Stability of milk proteins subjected to UHT treatments: challenges and future perspectives;Critical Reviews in Food Science and Nutrition;2023-08-26

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