The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and fl...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: McSweeney, David J., Maidannyk, Valentyn, Montgomery, Sharon, O’Mahony, James A., McCarthy, Noel A.
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7074018/
https://ncbi.nlm.nih.gov/pubmed/32098298
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020236
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