Invited review: Recent developments in understanding the rehydration characteristics of high-protein dairy powders
ABSTRACT: The use of dairy-based ingredients is increasingly prominent in the food industry due to their functional and nutritional benefits. High-protein powders are highly attractive due to their superior nutritional (e.g., high protein, calcium) and functional benefits (e.g., gelation, emulsifica...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224014425 |
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