The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems
Tugce Aydogdu, Quang Tri Ho, Lı́lia Ahrné, James A. O’Mahony, Noel A. McCarthy
Topics & Concepts
LactoseChemistryViscosityThickeningEvaporationChromatographyParticle sizeHeat stabilityFood scienceMaterials scienceThermodynamicsComposite materialPhysicsPolymer sciencePhysical chemistryMicroencapsulation and Drying ProcessesProteins in Food SystemsMeat and Animal Product Quality