Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation
Author:
Funder
Government of Ireland Department of Agriculture Food and the Marine
Publisher
Elsevier BV
Subject
General Chemical Engineering
Reference49 articles.
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2. Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions;de Kort;Int. Dairy J.,2011
3. Protein interactions in milk protein concentrate powders;Havea;Int. Dairy J.,2006
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