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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Detalles Bibliográficos
Autores principales: McSweeney, David J., Maidannyk, Valentyn, Montgomery, Sharon, O’Mahony, James A., McCarthy, Noel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074018/
https://www.ncbi.nlm.nih.gov/pubmed/32098298
http://dx.doi.org/10.3390/foods9020236

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074018/
https://www.ncbi.nlm.nih.gov/pubmed/32098298
http://dx.doi.org/10.3390/foods9020236

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