Effect of Cavitation and High-Temperature Nanofiltration of Ultrafiltered Skim Milk on the Functionality of Milk Protein Concentrate Powder
Both hydrodynamic cavitation (HC) and temperature elevation are important pretreatments for improving the performance of liquid food processing by reducing viscosity. In this study, we assessed the impact of HC and elevated temperature on the functionality of milk protein concentrate powder with 80%...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
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| Series: | Dairy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-862X/5/4/46 |
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