Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients
ABSTRACT: Milk protein powders are widely used ingredient in processed food products, meanwhile, characterization of powder functionalities is of technical challenge to the manufacturers of ingredients and consumer foods. Rapid evaluation methods or indicators are needed to fill the mentioned techno...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224012487 |
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