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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 25
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Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence

Mohammadreza KhalesiDepartment of Biological Sciences, University of Limerick, Castletroy, IrelandView further author information
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Richard J. FitzGeraldDepartment of Biological Sciences, University of Limerick, Castletroy, IrelandCorrespondence[email protected]
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Pages 6973-6989 | Published online: 15 Apr 2021

Citations (6)

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Read on this site (1)

Muhammed Aslam Khan, Yacine Hemar, Jiecheng Li, Zhi Yang & Luis M. De Leon-Rodriguez. (2023) Fabrication, characterization, and potential applications of re-assembled casein micelles. Critical Reviews in Food Science and Nutrition 0:0, pages 1-25.
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Articles from other publishers (5)

Robin J. Hunter & Skelte G. Anema. (2023) Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85. International Dairy Journal 140, pages 105564.
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Mohammadreza Khalesi & Richard J. FitzGerald. (2022) Impact of variation in calcium level on the technofunctional properties of milk protein concentrate. Colloids and Surfaces A: Physicochemical and Engineering Aspects 643, pages 128741.
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Anil Kommineni, Venkateswarlu Sunkesula, Chenchaiah Marella & Lloyd E. Metzger. (2022) Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions. Foods 11:10, pages 1377.
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Alice Gruppi, Maria Dermiki, Giorgia Spigno & Richard J. FitzGerald. (2022) Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates. Foods 11:4, pages 516.
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Mohammadreza Khalesi & Richard J. FitzGerald. (2021) In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends. Catalysts 11:7, pages 787.
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