Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of protei...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Meena, Ganga Sahay, Singh, Ashish Kumar, Arora, Sumit, Borad, Sanket, Sharma, Rajan, Gupta, Vijay Kumar
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2017
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5430200/
https://ncbi.nlm.nih.gov/pubmed/28559627
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2600-1
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