From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

Journal of Food Engineering

Volumn 113, Issue 3, 2012, Pages 486-503

  Hussain, Raza ^a   Gaiani, Claire ^a   Scher, Joël ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Casein; Functional properties; Multiscale characterization; Rehydration profiles; Salts; Whey proteins

Indexed keywords

BIOPHYSICAL TECHNIQUES; CURRENT STATUS; DAIRY INDUSTRY; ENVIRONMENTAL FACTORS; FOOD INDUSTRIES; FUNCTIONAL PROPERTIES; IONIC ENVIRONMENT; LIFE STYLES; MILK PROTEIN; MORPHOLOGICAL TRANSFORMATIONS; MULTISCALES; PROTEIN CONCENTRATIONS; PROTEIN SIZE; QUALITY PARAMETERS; REHYDRATION PROFILES; SECONDARY STRUCTURES; SHELF LIFE; TECHNOLOGICAL FACTORS; WHEY PROTEINS;

CASEIN; DAIRY PRODUCTS; POWDERS; SALTS;

PROTEINS;

EID: 84865474550     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.011     Document Type: Review

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