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- Gaiani, C., et al. Show all 4 Authors
- Journal of dairy science 2011 v.94 no.1 pp. 14-23
- Fourier transform infrared spectroscopy; calcium chloride; casein; denaturation; powders; rehydration; salt concentration; sodium chloride; turbidity; whey powder
- ... Rehydration of native micellar casein and native whey isolate protein powders was followed in different ionic environments. Solutions of NaCl and CaCl₂ in the concentration range of 0 to 12% (wt%) were used as rehydration media. The rehydration profiles obtained were interpreted in terms of wetting, swelling, and dispersion stages by using a turbidity method. Two behaviors were observed depending ...