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Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Microstructure of whole milk powder and of insolubles detected by powder functional testing
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A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions
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Temperature-dependent dynamics of bovine casein micelles in the range 10–40°C
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Effects of storage temperature on the solubility of milk protein concentrate (MPC85)
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Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments
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Rehydration process of milk protein concentrate powder monitored by static light scattering
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On quantifying the dissolution behaviour of milk protein concentrate
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Protein interactions in milk protein concentrate powders
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Comparison of rennet gelation using raw and reconstituted skim milk
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Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles
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Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders
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The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy
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Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate
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Dissolution of milk protein concentrate (MPC) powders by ultrasonication
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Rehydration of casein powders: effects of added mineral salts and salt addition methods on water transfer
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Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment
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High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders
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Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments
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Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage
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Hot topic: Sonication increases the heat stability of whey proteins
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The effect of ultrasound on casein micelle integrity
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