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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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Meena, Ganga Sahay, Singh, Ashish Kumar, Gupta, Vijay Kumar, Borad, Sanket, Arora, Sumit, Tomar, Sudhir Kumar
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2018
Assuntos:
Original Article
Acesso em linha: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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