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Showing 1 to 3 of 3 for “"Powder rehydration"”.
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Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders
The application of milk protein concentrate (MPC) powder ingredients, in the formulation of nutritional products (e.g., follow-on infant formula, protein bars, clinical and sports performance beverages) continues to drive research interest among scientists to better understand, predict and control …
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The post-dehydration processing and the effects on the structural modifications and functionalities of milk protein powders
… in the physicochemical behaviours of dairy powders. Post-dehydration technology is widely used as an effective method to modify the structural properties and potentially improve the functionalities of dairy powder. In the present study, the dairy powders were firstly agglomerated by …
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Characterisation and improvement of the rehydration behaviour of high-protein milk powder
Milk protein isolate (MPI) has poor rehydration behaviours, particular in wetting and dissolution. The rehydration difficulty inhibited the achievement of MPI functionality. Methods were explored to solve rehydration difficulty. Agglomeration was a valid method for enhancing the wetting of dairy …