Insolubility of milk powder products – A minireview
Dairy Sci. Technol., 90 2-3 (2010) 169-179
Published online: 2010-01-19
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders
Ahmed M Hamed, Bruno Galli, Sean A Hogan, Mahmoud Abdel‐Hamid and Ehab RomeihInternational Journal of Dairy Technology 78 (1) (2025)
https://doi.org/10.1111/1471-0307.13148
Flecking of fat‐filled milk powders
Justyna Tarapata, Mark Timlin, Noel A. McCarthy and James A. O'MahonyComprehensive Reviews in Food Science and Food Safety 24 (2) (2025)
https://doi.org/10.1111/1541-4337.70109
Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples
Jessica A. Uhrin, Soraya Shafiekhani and Syed S. H. RizviFood and Bioprocess Technology 17 (11) 4215 (2024)
https://doi.org/10.1007/s11947-024-03386-0
Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging
Elisabete Piancó de Sousa, Emanuel Neto Alves de Oliveira, Thamirys Lorranne Santos Lima, Rafael Fernandes Almeida, Jefferson Henrique Tiago Barros, Clara Mariana Gonçalves Lima, Angelo Maria Giuffrè, Jolanta Wawrzyniak, Sławomir Wybraniec, Henrique Douglas Melo Coutinho and Bruno Fonsêca FeitosaFoods 13 (17) 2784 (2024)
https://doi.org/10.3390/foods13172784
1 (2024)
https://doi.org/10.1002/9781394312405.ch1
Soy protein hydrogels with filler emulsion particles coated by hydrolyzed protein
Guijiang Liang, Wenpu Chen, Maomao Zeng, Zhiyong He, Jie Chen and Zhaojun WangSustainable Food Technology 2 (3) 709 (2024)
https://doi.org/10.1039/D4FB00016A
127 (2024)
https://doi.org/10.1002/9781119982098.ch5
Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength
Guijiang Liang, Yuxiu Wen, Wenpu Chen, Xin Li, Maomao Zeng, Zhiyong He, H. Douglas Goff, Jie Chen and Zhaojun WangFood Bioscience 59 103934 (2024)
https://doi.org/10.1016/j.fbio.2024.103934
Deciphering the segregation of proteins in high-protein dairy powders after spray-drying
A. Paul, F. Martin, B. Simard, J. Scher, C. Gaiani, C. le Floch-Fouere, R. Jeantet and J. BurgainJournal of Dairy Science 106 (2) 843 (2023)
https://doi.org/10.3168/jds.2022-22133
Dynamic in vitro gastric digestion behaviour of camel milk
Siqi Li, Mutamed Ayyash, Aiqian Ye and Harjinder SinghInternational Dairy Journal 143 105670 (2023)
https://doi.org/10.1016/j.idairyj.2023.105670
Supplementing human milk with a donkey or bovine milk derived fortifier: Consequences on proteolysis, lipolysis and particle structure under in vitro dynamic digestion
Stefano Nebbia, Amélie Deglaire, Olivia Ménard, Gwénaële Henry, Elettra Barberis, Marcello Manfredi, Enrico Bertino, Alessandra Coscia, Didier Dupont, Marzia Giribaldi and Laura CavallarinFood Chemistry 395 133579 (2022)
https://doi.org/10.1016/j.foodchem.2022.133579
Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder
Paulo Augusto Da Costa Filho, Yike Chen, Christophe Cavin and Roberto GalluzzoFood Control 136 108884 (2022)
https://doi.org/10.1016/j.foodcont.2022.108884
Photometric extinction measurements to study dissolution kinetic of skim milk powder
Frank Schulnies, Heike Teichmann, Reinhard Kohlus, Sebastian Kleinschmidt and Thomas KleinschmidtInternational Dairy Journal 130 105210 (2022)
https://doi.org/10.1016/j.idairyj.2021.105210
Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions
Anil Kommineni, Venkateswarlu Sunkesula, Chenchaiah Marella and Lloyd E. MetzgerFoods 11 (10) 1377 (2022)
https://doi.org/10.3390/foods11101377
Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders
Jinbo Ren, Minjie Liao, Lingjun Ma, Fang Chen, Xiaojun Liao, Xiaosong Hu, Song Miao, John Fitzpatrick and Junfu JiInnovative Food Science & Emerging Technologies 80 103093 (2022)
https://doi.org/10.1016/j.ifset.2022.103093
Process optimization for preparation of milk protein co‐precipitate using calcium lactate as coagulant
S. Amila, Sumit Arora, Hemant Gawande, Rita Mehla, Ganga Sahay Meena and Ashish Kumar SinghJournal of Food Processing and Preservation 46 (12) (2022)
https://doi.org/10.1111/jfpp.17250
Spray freeze drying of dairy products: Effect of formulation on dispersibility
Alberto Baldelli, Hale Oguzlu, Diana Yumeng Liang, Alison Subiantoro, Meng Wai Woo and Anubhav Pratap-SinghJournal of Food Engineering 335 111191 (2022)
https://doi.org/10.1016/j.jfoodeng.2022.111191
Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders
Johannes Schäfer, Jörg Hinrichs, Reinhard Kohlus, Thom Huppertz and Zeynep AtamerInternational Dairy Journal 113 104888 (2021)
https://doi.org/10.1016/j.idairyj.2020.104888
Storage stability of powdered dairy ingredients: a review
Arissara Phosanam, Jayani Chandrapala, Bogdan Zisu and Benu AdhikariDrying Technology 39 (11) 1529 (2021)
https://doi.org/10.1080/07373937.2021.1910955
Encapsulation of Extract from Unused Chokeberries by Spray Drying, Co-crystallization, and Ionic Gelation
Pinelopi Tzatsi and Athanasia M. GoulaWaste and Biomass Valorization 12 (8) 4567 (2021)
https://doi.org/10.1007/s12649-020-01316-7
Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior
Malou Warncke and Ulrich KulozikFoods 10 (6) 1361 (2021)
https://doi.org/10.3390/foods10061361
Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters
Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Eyassu Seifu and Volker GaukelFood and Bioproducts Processing 128 121 (2021)
https://doi.org/10.1016/j.fbp.2021.05.001
Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins
David J. Andlinger, Pauline Röscheisen, Claudia Hengst and Ulrich KulozikFoods 10 (4) 796 (2021)
https://doi.org/10.3390/foods10040796
Production and characterization of infant milk formula powders: A review
A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan ZisuDrying Technology 39 (11) 1492 (2021)
https://doi.org/10.1080/07373937.2020.1767645
A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope
V.L. Cenini, L. Gallagher, G. McKerr, et al.Food Hydrocolloids 108 105881 (2020)
https://doi.org/10.1016/j.foodhyd.2020.105881
Milk Proteins
Alan Baldwin, Kerianne Higgs, Mike Boland and Pierre SchuckMilk Proteins 423 (2020)
https://doi.org/10.1016/B978-0-12-815251-5.00011-6
Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition
Malou Warncke and Ulrich KulozikPowder Technology 376 285 (2020)
https://doi.org/10.1016/j.powtec.2020.08.039
Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
Denise Felix da Silva, Danai Tziouri, Lilia Ahrné, et al.Journal of Food Engineering 270 109763 (2020)
https://doi.org/10.1016/j.jfoodeng.2019.109763
Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process
S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, et al.Food systems 2 (1) 9 (2019)
https://doi.org/10.21323/2618-9771-2019-2-1-9-15
Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration
Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, et al.Journal of Food Science and Technology 56 (3) 1622 (2019)
https://doi.org/10.1007/s13197-019-03578-z
Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates
Shaozong Wu, John Fitzpatrick, Kevin Cronin, et al.Journal of Food Engineering 253 14 (2019)
https://doi.org/10.1016/j.jfoodeng.2019.02.010
Formation and structure of insoluble particles in reconstituted model infant formula powders
Outi Toikkanen, Marko Outinen, Loredana Malafronte and Orlando J. RojasInternational Dairy Journal 82 19 (2018)
https://doi.org/10.1016/j.idairyj.2018.03.001
Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein
L.S. Rupp, M.S. Molitor and J.A. LuceyJournal of Dairy Science 101 (9) 7702 (2018)
https://doi.org/10.3168/jds.2018-14383
Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract
Alexandra Tsali and Athanasia M. GoulaPowder Technology 340 194 (2018)
https://doi.org/10.1016/j.powtec.2018.09.011
Casein‐Based Powders: Characteristics and Rehydration Properties
Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa HougaardComprehensive Reviews in Food Science and Food Safety 17 (1) 240 (2018)
https://doi.org/10.1111/1541-4337.12319
Perspectives on casein interactions
John A. Lucey and David S. HorneInternational Dairy Journal 85 56 (2018)
https://doi.org/10.1016/j.idairyj.2018.04.010
Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties
Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, Sanket Borad and Pankaj T. ParmarJournal of Food Science and Technology 55 (9) 3526 (2018)
https://doi.org/10.1007/s13197-018-3278-8
Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders
Shivani Pathania, Quang Tri Ho, Sean A. Hogan, Noel McCarthy and John T. TobinJournal of Food Engineering 225 18 (2018)
https://doi.org/10.1016/j.jfoodeng.2018.01.005
Surface chemistry and microscopy of food powders
Jennifer Burgain, Jeremy Petit, Joël Scher, et al.Progress in Surface Science 92 (4) 409 (2017)
https://doi.org/10.1016/j.progsurf.2017.07.002
Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization
Ganga Sahay Meena, Ashish Kumar Singh, Sumit Arora, et al.Journal of Food Science and Technology (2017)
https://doi.org/10.1007/s13197-017-2600-1
Milk protein concentrates: opportunities and challenges
Ganga Sahay Meena, Ashish Kumar Singh, Narender Raju Panjagari and Sumit AroraJournal of Food Science and Technology 54 (10) 3010 (2017)
https://doi.org/10.1007/s13197-017-2796-0
Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics
Yingchen Lin, Alan L. Kelly, James A. O'Mahony and Timothy P. GuineeInternational Dairy Journal 61 220 (2016)
https://doi.org/10.1016/j.idairyj.2016.06.010
Functional Characteristics of Milk Protein Concentrates and Their Modification
Hankie Uluko, Lu Liu, Jia-Ping Lv and Shu-Wen ZhangCritical Reviews in Food Science and Nutrition 56 (7) 1193 (2016)
https://doi.org/10.1080/10408398.2012.758625
Links between particle surface hardening and rehydration impairment during micellar casein powder storage
Jennifer Burgain, Joël Scher, Jeremy Petit, Gregory Francius and Claire GaianiFood Hydrocolloids 61 277 (2016)
https://doi.org/10.1016/j.foodhyd.2016.05.021
99 (2016)
https://doi.org/10.1007/978-1-4939-2800-2_4
Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods
M. Hauser and J.K. AmamcharlaJournal of Dairy Science 99 (5) 3334 (2016)
https://doi.org/10.3168/jds.2015-10541
427 (2014)
https://doi.org/10.1002/9781118860588.ch16
Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition
Vandna Sikand, Phillip S. Tong and John WalkerDairy Science & Technology 93 (4-5) 401 (2013)
https://doi.org/10.1007/s13594-013-0110-0
Influence of heat and pH on structure and conformation of whey proteins
Muditha Dissanayake, Lata Ramchandran, Chathuri Piyadasa and Todor VasiljevicInternational Dairy Journal 28 (2) 56 (2013)
https://doi.org/10.1016/j.idairyj.2012.08.014
Reconstitution properties of micellar casein powder: Effects of composition and storage
Erix P. Schokker, Jeffrey S. Church, Jitendra P. Mata, et al.International Dairy Journal 21 (11) 877 (2011)
https://doi.org/10.1016/j.idairyj.2011.05.004
Comparative study of particle structure evolution during water sorption: Skim and whole milk powders
I. Murrieta-Pazos, C. Gaiani, L. Galet, et al.Colloids and Surfaces B Biointerfaces 87 (1) 1 (2011)
https://doi.org/10.1016/j.colsurfb.2011.05.001