Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate

Micellar casein concentrate (MCC) is a novel dairy ingredient with high protein content. However, its poor functional properties impair its potential for further application, highlighting the importance of using innovative processing methods to produce modified MCC, such as ultrasound (US). This wor...

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Detalles Bibliográficos
Autores principales: Song, Bong, Zhang, Yumeng, Yang, Baojia, Zhu, Panpan, Pang, Xiaoyang, Xie, Ning, Zhang, Shuwen, Lv, Jiaping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625585/
https://www.ncbi.nlm.nih.gov/pubmed/34828953
http://dx.doi.org/10.3390/foods10112673

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625585/
https://www.ncbi.nlm.nih.gov/pubmed/34828953
http://dx.doi.org/10.3390/foods10112673

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