Effect of sodium citrate on lactose crystallization in concentrated whey-Reference-Cited by-同舟云学术

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Effect of sodium citrate on lactose crystallization in concentrated whey

Published:2020-06-02 Issue:4 Volume:73 Page:757-764
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Pereira João Pablo Fortes¹,Melquíades Laís Lima²,Stephani Rodrigo²,Oliveira Luiz Fernando Cappa²,Perrone Ítalo Tuler³,Carvalho Antônio Fernandes¹

Affiliation:

1. Departamento de Tecnologia de Alimentos Universidade Federal de Viçosa 36570‐900 Viçosa MG Brazil

2. Departamento de Química Universidade Federal de Juiz de Fora 36036‐330 Juiz de Fora MG Brazil

3. Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora 36036‐330 Juiz de Fora MG Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12700

Reference27 articles.

1. Application of FT-Raman Spectroscopy and Chemometric Analysis for Determination of Adulteration in Milk Powder

2. Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

3. Recovery and purification of lactose from whey

4. Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization

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1. The role of selenium vacancies functionalized mediator of bimetal (Co, Fe) selenide for high-energy–density lithium-sulfur batteries;Journal of Colloid and Interface Science;2023-05

2. Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey;International Dairy Journal;2022-10

3. Challenges in dried whey powder production: Quality problems;Food Research International;2022-10

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