Influence of added calcium on the rehydration behavior and processability of high-protein casein-based solutions reconstituted from micellar casein powder (MCP) and demineralized MCP

International Dairy Journal 2026

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Authors: Brayan Castulovich, Manon Hiolle, Amandine Descamps, Céline Lesur, Benoît Cudennec, Guillaume Delaplace

DOI: 10.1016/j.idairyj.2026.106600

Cited by: 1

References: 62

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Protein Hydrolysis and Bioactive Peptides

References 62