Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates-Reference-Cited by-同舟云学术

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Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates

Published:2015-07 Issue: Volume:46 Page:22-30
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Gazi Inge,Huppertz Thom

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

1. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006

2. Development of insolubility in dehydration of dairy milk powders;Baldwin;Food and Bioproducts Processing,2007

3. Bhaskar, G. V., Blazey, N. D., and Singh, H. (2001). Milk protein products and processes. Patent WO2001/041578 A1.

4. Heat stability of reconstituted milk protein concentrate powders;Crowley;International Dairy Journal,2014

5. Basic functionalities of commercial milk protein concentrates;De Castro;Milchwissenschaft,2002

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