Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing

Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing

Milk protein concentrates (MPCs) possess significant potential for diverse applications in the food industry. However, their heat stability may be a limitation to achieving optimal functional performance. Shearing, an inherent process in food manufacturing, can also influence the functionality of pr...

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Bibliographic Details
Main Authors: Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
milk protein concentrate
protein concentration
heat stability
shear
aggregation
Online Access:https://www.mdpi.com/2304-8158/13/2/263

Internet

https://www.mdpi.com/2304-8158/13/2/263

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