Impact of variation in calcium level on the technofunctional properties of milk protein concentrate
Author:
Funder
University of Limerick
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference39 articles.
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2. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence;Khalesi;Crit. Rev. Food Sci. Nutr.,2021
3. Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders;McSweeney;Int. Dairy J.,2021
4. Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase;Khalesi;Colloids Surf. A: Physicochem. Eng. Asp.,2022
5. Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates;Luo;Dairy Sci. Technol.,2015
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