Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches
Author:
Funder
Food Institutional Research Measure
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference39 articles.
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4. Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants;Bonfatti;Journal of Chromatography A,2008
5. Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures;Crowley;International Dairy Journal,2018
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4. Physico-chemical properties of micellar casein retentates generated at different microfiltration temperatures;Journal of Dairy Science;2023-12
5. Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates;LWT;2023-01
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