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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Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Meena, Ganga Sahay, Singh, Ashish Kumar, Gupta, Vijay Kumar, Borad, Sanket, Arora, Sumit, Tomar, Sudhir Kumar
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2018
Gaiak:
Original Article
Sarrera elektronikoa: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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