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

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Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 4 (2025), p. 685
Autor principal:	Zhao, Yuanyuan
Otros Autores:	Truong, Tuyen, Chandrapala, Jayani
Publicado:	MDPI AG
Materias:	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
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
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