HIGHLIGHTS
- who: Anil Kommineni and colleagues from the Midwest Dairy Research Center, Dairy and Food Science Department, South Dakota State University, Idaho Milk Products, South Tiger Drive, Jerome, ID, USA have published the article: Calcium-Reduced Micellar Casein Concentrateu2014Physicochemical Properties of Powders and Functional Properties of the Dispersions, in the Journal: Foods 2022, 1377 of /2022/
- what: The particle size RC-MCC powder dispersions showed increased heat stability compared to control whereas no significant changes in viscosity and emulsification capacity were observed between the two However the emulsion stability and foam stability of RC-MCC dispersions . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.