Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70)

Poor solubility is the major limiting factor in commercial applications of milk protein concentrates (MPC) powders. Retentate treatments such as pH adjustment using disodium phosphate (Na(2)HPO(4)), also responsible for calcium chelation with homogenization and; its diafiltration with 150 mM NaCl so...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Meena, Ganga Sahay, Singh, Ashish Kumar, Gupta, Vijay Kumar, Borad, Sanket, Arora, Sumit, Tomar, Sudhir Kumar
Format: Artigo
Language:Inglês
Published: Springer India 2018
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Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5876208/
https://ncbi.nlm.nih.gov/pubmed/29606752
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3052-y
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