Storage induced changes to high protein powders: influence on surface properties and solubility.

@article{Fyfe2011StorageIC,
  title={Storage induced changes to high protein powders: influence on surface properties and solubility.},
  author={Kim N Fyfe and Olena Kravchuk and Thao Quy Thi Le and Hilton C. Deeth and Anh V. Nguyen and Bhesh Bhandari},
  journal={Journal of the science of food and agriculture},
  year={2011},
  volume={91 14},
  pages={
          2566-75
        }
}
BACKGROUND MPC 80 is a high-protein (80%) milk powder commonly used in the food industry as a functional ingredient and valued for its nutritional quality. However, its rehydration properties decline during storage, causing more time to be required for rehydration of the powder by the end user. It is thought that changes at the surface of the powder particles contribute to this reduced solubility during storage. RESULTS Surface composition and structural changes in milk protein concentrate… CONTINUE READING
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