Functional Characteristics of Milk Protein Concentrates and Their Modification

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 7, 2016, Pages 1193-1208

  Uluko, Hankie ^a,b   Liu, Lu ^a   Lv, Jia Ping ^a   Zhang, Shu Wen ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES   (Malawi)

Author keywords

functional properties; Milk protein concentrate; processing; solubility

Indexed keywords

EMULSIFICATION; ENZYMES; GELATION; MICROWAVE HEATING; PROCESSING; SOLUBILITY;

EMULSIFYING PROPERTY; ENZYME HYDROLYSIS; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; MILK PROTEIN; POOR SOLUBILITIES; PROCESSING METHOD; WHEY PROTEIN CONCENTRATE;

PROTEINS;

CASEIN; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FUNCTIONAL FOOD; PROCEDURES; SOLUBILITY; TASTE; TEMPERATURE;

ANIMALS; CASEINS; FOOD HANDLING; FOOD PRESERVATION; FUNCTIONAL FOOD; MILK PROTEINS; SOLUBILITY; TASTE; TEMPERATURE; WHEY PROTEINS;

EID: 84969242751     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.758625     Document Type: Review

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