Storage induced changes to high protein powders: influence on surface properties and solubility
K. Fyfe, Olena Kravchuk, Thao T. Le, Hilton C. Deeth, Anh V. Nguyen, Bhesh Bhandari
Journal of the Science of Food and Agriculture
Abstract
The development of this 'crust' is thought to contribute to the decrease in the solubility of the powder particles during storage. The increase in the hydrophobicity at the surface and the casein micelle interactions resulting in the surface crust formation appear to contribute to the decrease in the solubility of MPC during storage.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
casein micelle interactions contributes to surface crust formation
“The increase in the hydrophobicity at the surface and the casein micelle interactions resulting in the surface crust formation appear to contribute to the decrease in the solubility of MPC during stor...”
high protein powders increases hydrophobicity
“The increase in the hydrophobicity at the surface and the casein micelle interactions resulting in the surface crust formation appear to contribute to the decrease in the solubility of MPC during stor...”
high protein powders decreases solubility
“The development of this 'crust' is thought to contribute to the decrease in the solubility of the powder particles during storage.”