Results 291 to 300 of about 179,821 (344)

Dephosphorylation of caseins in milk protein concentrate alters their interactions with sodium hexametaphosphate

Food Chemistry, 2019
This study investigated the effects of dephosphorylation and sodium hexametaphosphate (SHMP) salt addition on the viscosity of milk protein concentrate (MPC) solutions.
James A O'Mahony, Noel A Mccarthy
exaly   +2 more sources

On quantifying the dissolution behaviour of milk protein concentrate

Food Hydrocolloids, 2011
Abstract Milk protein concentrate (MPC) is a newly developed dairy powder with wide range of applications as ingredients in the food industry, such as cheese, yogurt, and beverage. MPC has relatively poor solubility as a result of their high protein content (40–90 wt%), with distinct dissolution behaviour in comparison to skim milk or whole milk ...
Cordelia Selomulya, Xiao Dong Chen
exaly   +2 more sources

Protein interactions in milk protein concentrate powders

International Dairy Journal, 2006
Abstract Solutions (5%, w/w, pH 6.9), made from six different pilot-plant milk protein concentrate (MPC) powders, were centrifuged (700  g for 10 min at 20 °C) to isolate the insoluble material. The sediment (insoluble material) was characterized using one-dimensional (1D) and two-dimensional (2D) sodium dodecyl sulphate polyacrylamide gel ...
exaly   +2 more sources

Rehydration characteristics of milk protein concentrate powders

Journal of Food Engineering, 2015
Abstract Low-(MPC35, MPC50), medium-(MPC60, MPC70) and high-(MPC80, MPC85, MPC90) protein content milk protein concentrate (MPC) powders, manufactured at pilot-scale, were evaluated for their rehydration characteristics. Optical tensiometry confirmed that water droplets were imbibed more slowly as protein content of the MPCs increased, indicating ...
Shane V Crowley, Inge Gazi, Alan L Kelly   +2 more
exaly   +2 more sources

Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma

Innovative Food Science & Emerging Technologies, 2021
In this study, we found that treatment with cold plasma influenced the wetting properties of soy protein isolate and milk protein concentrate powders.
E. Bormashenko, Y. Bormashenko, I. Legchenkova, N. M. Eren   +3 more
semanticscholar   +1 more source

Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate.

Food Chemistry, 2021
This work evaluated the impact of high temperature short time (HTST, 72 °C, 15 s), high hydrostatic pressure (HHP, 400-600 MPa at 5 and 10 min) and Holder pasteurization (HoP, 62.5 °C, 30 min) on protein profile and aggregation in a human milk protein ...
Mélanie Sergius-Ronot, Michael A. Pitino, Shyam Suwal, Sara Shama, S. Unger, D. O’Connor, Y. Pouliot, A. Doyen   +7 more
semanticscholar   +1 more source

Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

Journal of Food Engineering, 2021
Reconstituted milk protein concentrate (RMPC) showed higher thermal stability than reconstituted skimmed milk powder (RSMP) at equal protein level (7.5%); heat coagulation time (HCT) 6.80 and 1.80 min, respectively.
Jaspal Singh, Agathe Dean, S. Prakash, B. Bhandari, N. Bansal   +4 more
semanticscholar   +1 more source

The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems

International Dairy Journal, 2021
Reconstituted milk protein concentrate (MPC; 80% protein) was mixed with lactose (MPC-Lac) or milk permeate (MPC-Perm) to 20% dry matter (DM) before been evaporated to 45% DM and subsequently spray dried.
Tugce Aydogdu, Q. T. Ho, L. Ahrné, J. O’Mahony, N. McCarthy   +4 more
semanticscholar   +1 more source

Effects of calcium chelating agents on the solubility of milk protein concentrate

International Journal of Dairy Technology, 2017
Noel A Mccarthy, Like Mao
exaly   +2 more sources