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

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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Bibliographic Details
Main Authors: Bong Song, Yumeng Zhang, Baojia Yang, Panpan Zhu, Xiaoyang Pang, Ning Xie, Shuwen Zhang, Jiaping Lv
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
ultrasound
micellar casein concentrate
temperature-controlled
emulsification
Online Access:https://www.mdpi.com/2304-8158/10/11/2673

Internet

https://www.mdpi.com/2304-8158/10/11/2673

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