Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder
Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total prot...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2021-08-01
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| Serier: | Foods |
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| Online adgang: | https://www.mdpi.com/2304-8158/10/8/1960 |
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