Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions

Journal of Colloid and Interface Science ◽

10.1016/j.jcis.2018.11.048 ◽

2019 ◽

Vol 537 ◽

pp. 458-464 ◽

Author(s):

I. Kieferle ◽

K. Hiller ◽

U. Kulozik ◽

N. Germann

Keyword(s):

Rheological Properties ◽

Milk Protein ◽

Processing Conditions ◽

Protein Concentrates ◽

Reconstituted Milk

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Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration

Food Research International ◽

10.1016/j.foodres.2017.07.058 ◽

2017 ◽

Vol 102 ◽

pp. 409-418 ◽

Author(s):

H. Eshpari ◽

R. Jimenez-Flores ◽

P.S. Tong ◽

M. Corredig

Keyword(s):

Thermal Stability ◽

Membrane Filtration ◽

Milk Protein ◽

Calcium Depletion ◽

Protein Concentrates ◽

Reconstituted Milk ◽

Thermal Stability Of

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Rheological Properties of Rennet Gels Containing Milk Protein Concentrates

Journal of Dairy Science ◽

10.3168/jds.2007-0525 ◽

2008 ◽

Vol 91 (3) ◽

pp. 959-969 ◽

Author(s):

M.A. Ferrer ◽

A.R. Hill ◽

M. Corredig

Keyword(s):

Rheological Properties ◽

Milk Protein ◽

Protein Concentrates

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Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents

International Dairy Journal ◽

10.1016/j.idairyj.2015.02.005 ◽

2015 ◽

Vol 47 ◽

pp. 64-71 ◽

Author(s):

Gopinathan H. Meletharayil ◽

Hasmukh A. Patel ◽

Thom Huppertz

Keyword(s):

Rheological Properties ◽

Milk Protein ◽

High Protein ◽

Protein Concentrate ◽

Milk Protein Concentrate ◽

Reconstituted Milk

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Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution

International Dairy Journal ◽

10.1016/j.idairyj.2012.10.011 ◽

2013 ◽

Vol 29 (2) ◽

pp. 68-74 ◽

Author(s):

S. Sandra ◽

M. Corredig

Keyword(s):

Milk Protein ◽

Soluble Proteins ◽

Protein Concentrates ◽

Reconstituted Milk

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Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110745 ◽

2021 ◽

pp. 110745

Author(s):

Malou Warncke ◽

Ingrun Kieferle ◽

Thanh Mai Nguyen ◽

Ulrich Kulozik

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Whey Protein ◽

Protein Concentration ◽

Milk Protein ◽

Protein Ratio ◽

Protein Concentrates ◽

Cheese Production

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Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates

Journal of Dairy Science ◽

10.3168/jds.2015-9856 ◽

2015 ◽

Vol 98 (12) ◽

pp. 8454-8463 ◽

Author(s):

H. Eshpari ◽

R. Jimenez-Flores ◽

P.S. Tong ◽

M. Corredig

Keyword(s):

Membrane Filtration ◽

Milk Protein ◽

Calcium Depletion ◽

Protein Concentrates ◽

Reconstituted Milk

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Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70)

Journal of Food Science and Technology ◽

10.1007/s13197-018-3052-y ◽

2018 ◽

Vol 55 (4) ◽

pp. 1376-1386 ◽

Author(s):

Ganga Sahay Meena ◽

Ashish Kumar Singh ◽

Vijay Kumar Gupta ◽

Sanket Borad ◽

Sumit Arora ◽

...

Keyword(s):

Rheological Properties ◽

Milk Protein ◽

Effect Of Ph ◽

Ph Adjustment ◽

Protein Concentrates ◽

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Three-dimensional numerical investigation of the displacement of shear-thinning milk protein concentrates in spacer-filled channel

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2020.110459 ◽

2021 ◽

Vol 296 ◽

pp. 110459

Author(s):

N. Fischer ◽

I. Kieferle ◽

U. Kulozik ◽

N. Germann

Keyword(s):

Numerical Investigation ◽

Milk Protein ◽

Three Dimensional ◽

Shear Thinning ◽

Protein Concentrates

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Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion

International Journal of Food Science & Technology ◽

10.1111/ijfs.15003 ◽

2021 ◽

Author(s):

Ran Zhou ◽

Pranabendu Mitra ◽

Andrew Melnychenko ◽

Syed S.H. Rizvi

Keyword(s):

Rheological Properties ◽

Supercritical Fluid ◽

Milk Protein ◽

Quality Attributes ◽

Supercritical Fluid Extrusion ◽

Fluid Extrusion

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EFFECT OF PROCESSING CONDITIONS ON THE COMPOSITION AND RHEOLOGICAL PROPERTIES OF APPLESAUCE

Journal of Texture Studies ◽

10.1111/j.1745-4603.1998.tb00160.x ◽

1998 ◽

Vol 29 (2) ◽

pp. 123-143 ◽

Author(s):

E.P.H.M. SCHIJVENS ◽

T. VLIET ◽

C. DIJK

Keyword(s):

Rheological Properties ◽

Processing Conditions

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