BEST MIXING PRACTICES TO MINIMIZE THE PARTICLE SIZE IN RECONSTITUTED NONFAT DRY MILK-Reference-Cited by-同舟云学术

BEST MIXING PRACTICES TO MINIMIZE THE PARTICLE SIZE IN RECONSTITUTED NONFAT DRY MILK

Published:2008-02 Issue:1 Volume:32 Page:60-74
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

BOCK J.E.,MILLIKEN G.A.,SCHMIDT K.A.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2007.00164.x/fullpdf

Reference23 articles.

1. Casein Micelles as Colloids: Surface Structures and Stabilities

2. M.M. ELLSWORTH, 2003 . Evaluation of carboxymethyl cellulose and high methoxyl pectin on the stability of acidified milk and juice beverages. MS Thesis, Kansas State University, Manhattan, KS.

3. Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An automated platform for measuring infant formula powder rehydration quality using a collaborative robot integrated with computer vision;Journal of Food Engineering;2024-12

2. Updating insights into the rehydration of dairy-based powder and the achievement of functionality;Critical Reviews in Food Science and Nutrition;2021-04-01

3. Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications;Journal of Dairy Science;2015-09

4. Designing Processing and Fermentation Conditions for Long-Life Set Yoghurt for Made-in-Transit (MIT) Product;Journal of Food Process Engineering;2013-12-02

5. Development of made-in-transit set culture yoghurt: effect of increasing the concentration of reconstituted skim milk as the milk base;International Journal of Food Science & Technology;2011-12-23