Physical, Morphological, and Rheological Properties of Agglomerated Milk Protein Isolate Powders: Effect of Binder Type and Concentration

Milk protein isolate powder (MPIP), a high protein-based powder, is a common dietary ingredient but has poor physical properties due to its cohesive nature. Powder agglomeration is one of the most widely used methods to improve and modify the quality of MPIP structures. In this study, the physical,...

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Detalles Bibliográficos
Autores principales: Jeong, Yulim, Yoo, Byoungseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865926/
https://www.ncbi.nlm.nih.gov/pubmed/36679289
http://dx.doi.org/10.3390/polym15020411

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865926/
https://www.ncbi.nlm.nih.gov/pubmed/36679289
http://dx.doi.org/10.3390/polym15020411

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