Improving rehydration properties of spray-dried milk protein isolates by supplementing soluble caseins
Author:
Funder
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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3. Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet-and dry-blending approaches;Bot;International Dairy Journal,2020
4. Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate;Caro;Journal of Dairy Science,2011
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1. Processed induced changes in casein during the manufacture of milk and dairy products;Casein;2024
2. Deciphering the segregation of proteins in high-protein dairy powders after spray-drying;Journal of Dairy Science;2023-02
3. Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates;LWT;2023-01
4. Nanostructured steady-state nanocarriers for nutrients preservation and delivery;Advances in Food and Nutrition Research;2023
5. Improved encapsulation capacity of casein micelles with modified structure;Journal of Food Engineering;2022-11
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