Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound

-д хадгалсан:

Номзүйн дэлгэрэнгүй
-д хэвлэсэн:	Foods vol. 14, no. 4 (2025), p. 685
Үндсэн зохиолч:	Zhao, Yuanyuan
Бусад зохиолчид:	Truong, Tuyen, Chandrapala, Jayani
Хэвлэсэн:	MDPI AG
Нөхцлүүд:	Australia Switzerland Particle size Whey Calcium Casein Ultrasonic processing Dairy industry Water Bulk density Crystallization Moisture absorption Glass transition temperature Moisture content Dietary minerals Proteins Chloride Lactose Structural integrity Baby foods Transition temperatures Temperature Ultrasound Physiochemistry Milk Protein structure Ultrasonic imaging Carbohydrates
Онлайн хандалт:	Citation/Abstract Full Text + Graphics Full Text - PDF
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