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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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Meena, Ganga Sahay, Singh, Ashish Kumar, Gupta, Vijay Kumar, Borad, Sanket, Arora, Sumit, Tomar, Sudhir Kumar
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2018
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Original Article
Accés en línia: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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