Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder

Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total prot...

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Detalles Bibliográficos
Autores principales: Panthi, Ram R., Bot, Francesca, O’Mahony, James A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394547/
https://www.ncbi.nlm.nih.gov/pubmed/34441737
http://dx.doi.org/10.3390/foods10081960

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394547/
https://www.ncbi.nlm.nih.gov/pubmed/34441737
http://dx.doi.org/10.3390/foods10081960

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