Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders

Solubility enhancement of milk protein isolate by sodium caseinate addition: comparison between wet- and dry-blending approaches

(2020) Francesca Bot et al.   INTERNATIONAL DAIRY JOURNAL

Quantification of calcium in infant formula using laser-induced breakdown spectroscopy (LIBS), Fourier transform mid-infrared (FT-IR) and Raman spectroscopy combined with chemometrics including data fusion

(2020) Ming Zhao et al.   FOOD CHEMISTRY

Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing

(2019) Archana Bista et al.   Innovative Food Science & Emerging Technologies

Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles

(2019) Valentyn Maidannyk et al.   Food Structure-Netherlands

Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins

(2019) Loïc Kern et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating

(2018) Yingchen Lin et al.   FOOD CHEMISTRY

The effect of transglutaminase on reconstituted skim milks at alkaline pH

(2018) Elisa Lam et al.   FOOD HYDROCOLLOIDS

Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures

(2018) Shane V. Crowley 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

Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates

(2018) Dasong Liu et al.   FOOD CHEMISTRY

Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase

(2018) Anja Duerasch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of pH on the wetting and dissolution of milk protein isolate powder

(2018) Shaozong Wu et al.   JOURNAL OF FOOD ENGINEERING

Hydration of casein micelles and caseinates: Implications for casein micelle structure

(2017) Thom Huppertz et al.   INTERNATIONAL DAIRY JOURNAL

Effects of calcium chelating agents on the solubility of milk protein concentrate

(2017) Noel A McCarthy et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

(2016) Nidhi Bansal et al.   Dairy Science & Technology

FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin

(2016) Paulo Henrique Rodrigues Júnior et al.   FOOD CHEMISTRY

Effects of milk pH alteration on casein micelle size and gelation properties of milk

(2016) Hotnida Sinaga et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures

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

Rehydration characteristics of milk protein concentrate powders

(2015) Shane V. Crowley et al.   JOURNAL OF FOOD ENGINEERING

Innovative Uses of Milk Protein Concentrates in Product Development

(2015) Shantanu Agarwal et al.   JOURNAL OF FOOD SCIENCE

Comparative study of deteriorative changes in the ageing of milk powder

(2012) Nima Yazdanpanah et al.   JOURNAL OF FOOD ENGINEERING

Reconstitution properties of micellar casein powder: Effects of composition and storage

(2011) Erix P. Schokker et al.   INTERNATIONAL DAIRY JOURNAL

Storage induced changes to high protein powders: influence on surface properties and solubility

(2011) Kim N Fyfe et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

(2010) Arnaud Mimouni et al.   Dairy Science & Technology

Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

(2010) A. Mimouni et al.   JOURNAL OF DAIRY SCIENCE

Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation

(2009) Sarfraz Ahmad et al.   Dairy Science & Technology

Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants

(2008) Valentina Bonfatti et al.   JOURNAL OF CHROMATOGRAPHY A

Reformation of casein particles from alkaline-disrupted casein micelles

(2008) Thom Huppertz et al.   JOURNAL OF DAIRY RESEARCH