Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration

(2019) Isis Rodrigues Toledo Renhe et al.   JOURNAL OF DAIRY RESEARCH

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

(2019) Maria A. Karlsson et al.   Foods

Effect of calcium chelators on heat stability and heat-induced changes of milk microfiltered concentrates

(2018) Isis Rodrigues Toledo Renhe et al.   INTERNATIONAL DAIRY JOURNAL

Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

(2018) Quang Tri Ho et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

(2018) Jaspal Singh et al.   JOURNAL OF FOOD ENGINEERING

Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2

(2015) Ziye Zhang et al.   CyTA-Journal of Food

Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions

(2015) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

(2015) Joseph Dumpler et al.   INTERNATIONAL DAIRY JOURNAL

Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2

(2015) Ziye Zhang et al.   CyTA-Journal of Food

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein

(2014) Zhengtao Zhao et al.   Dairy Science & Technology

The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionate

(2014) Glykeria Koutina et al.   Dairy Science & Technology

Heat stability of reconstituted milk protein concentrate powders

(2014) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

(2014) Shane V Crowley et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Calcium release from milk concentrated by ultrafiltration and diafiltration

(2014) Y. Li et al.   JOURNAL OF DAIRY SCIENCE

Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition

(2013) Vandna Sikand et al.   Dairy Science & Technology

Reduction of aggregation of β-lactoglobulin during heating by dihydrolipoic acid

(2013) Heni B Wijayanti et al.   JOURNAL OF DAIRY RESEARCH

Protein, casein, and micellar salts in milk: Current content and historical perspectives

(2013) E. Bijl et al.   JOURNAL OF DAIRY SCIENCE

A review of milk fouling on heat exchanger surfaces

(2013) Emad Sadeghinezhad et al.   REVIEWS IN CHEMICAL ENGINEERING

Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder

(2012) X.Y. Mao et al.   JOURNAL OF DAIRY SCIENCE

Solubility of commercial milk protein concentrates and milk protein isolates

(2011) V. Sikand et al.   JOURNAL OF DAIRY SCIENCE