Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate-Reference-Cited by-同舟云学术

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Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate

Published:2024-08 Issue: Volume:96 Page:103750
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Raghunath Sonali,Schoenfuss Tonya,Mallikarjunan Kumar

Publisher

Elsevier BV

Reference53 articles.

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

2. Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes;Beckman;Journal of Dairy Science,2010

3. Electric field-induced changes in protein conformation;Bekard;Soft Matter,2013

4. The effect of commercial sterilization regimens on micellar casein concentrates;Beliciu;Journal of Dairy Science,2012

5. Study of strawberry flavored milk under pulsed electric field processing;Bermúdez-Aguirre;Food Research International,2010

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