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...
Main Authors: | Anil Kommineni, Venkateswarlu Sunkesula, Chenchaiah Marella, Lloyd E. Metzger |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-05-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/10/1377 |
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