Solubilisation of micellar casein powders by high-power ultrasound.
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DOI: 10.1016/j.ultsonch.2020.105131
Abstract: High protein milk ingredients, such as micellar casein powder (MCP), exhibit poor solubility upon reconstitution in water, particularly after long-time storage. In this study, ultrasonication (20 kHz, power density of 0.75 W/ml) was used to improve the… read more here.
Keywords: power; casein; micellar casein; solubilisation micellar ... See more keywords