Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation
Orla M. Power, Valentyn Maidannyk, David J. McSweeney, Mark A. Fenelon, James A. O’Mahony, Noel A. McCarthy
Topics & Concepts
Sodium hexametaphosphateChemistrySorptionCaseinChelationSwellingMicelleChemical engineeringSyneresisCalciumChromatographyNuclear chemistrySodiumInorganic chemistryAdsorptionOrganic chemistryAqueous solutionEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications