Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions

This study aimed to examine the physicochemical properties of 30% calcium (Ca)-reduced micellar casein 80% protein powders (RC-MCC) and the functional properties of the resultant dispersions. The calcium reduction in the micellar casein (MCC) powder was achieved by subjecting the liquid micellular c...

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Detalles Bibliográficos
Autores principales: Kommineni, Anil, Sunkesula, Venkateswarlu, Marella, Chenchaiah, Metzger, Lloyd E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141348/
https://www.ncbi.nlm.nih.gov/pubmed/35626947
http://dx.doi.org/10.3390/foods11101377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141348/
https://www.ncbi.nlm.nih.gov/pubmed/35626947
http://dx.doi.org/10.3390/foods11101377

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