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Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects
R. Singh, G. Rathod, G.H. Meletharayil, R. Kapoor, V.M. Sankarlal and J.K. Amamcharla Journal of Dairy Science 105(12) 9327 (2022) https://doi.org/10.3168/jds.2022-22208
Photometric extinction measurements to study dissolution kinetic of skim milk powder
Frank Schulnies, Heike Teichmann, Reinhard Kohlus, Sebastian Kleinschmidt and Thomas Kleinschmidt International Dairy Journal 130 105210 (2022) https://doi.org/10.1016/j.idairyj.2021.105210
Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder
Archana Bista, Eoin G Murphy, Colm P O'Donnell and Norah O'Shea International Journal of Dairy Technology 75(3) 690 (2022) https://doi.org/10.1111/1471-0307.12876
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review
Xiaofeng Xia, John T Tobin, Mark A Fenelon, Paul L H Mcsweeney and Jeremiah J Sheehan International Journal of Dairy Technology 75(1) 46 (2022) https://doi.org/10.1111/1471-0307.12829
Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders
Jacob R Guralnick, Ram R Panthi, Francesca Bot, Valeria L Cenini, Barry MG O’Hagan, Shane V Crowley and James A O’Mahony International Journal of Dairy Technology 74(3) 581 (2021) https://doi.org/10.1111/1471-0307.12797
Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders
Ram R. Panthi, Francesca Bot, Sini N. Shibu, Dzianis Saladukha, Tomasz J. Ochalski and James A. O'Mahony International Dairy Journal 116 104953 (2021) https://doi.org/10.1016/j.idairyj.2020.104953
Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder
A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope
The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders
David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony and Noel A. McCarthy Foods 9(2) 236 (2020) https://doi.org/10.3390/foods9020236
Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time
Casein‐Based Powders: Characteristics and Rehydration Properties
Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa Hougaard Comprehensive Reviews in Food Science and Food Safety 17(1) 240 (2018) https://doi.org/10.1111/1541-4337.12319
Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches
Jonathan J. O'Sullivan, Christiane Schmidmeier, Kamil P. Drapala, James A. O'Mahony and Alan L. Kelly Journal of Food Engineering 197 9 (2017) https://doi.org/10.1016/j.jfoodeng.2016.10.023
Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage
Influence of storage conditions on the functional properties of micellar casein powder
Sarah Nasser, Anne Moreau, Romain Jeantet, Alain Hédoux and Guillaume Delaplace Food and Bioproducts Processing 106 181 (2017) https://doi.org/10.1016/j.fbp.2017.09.004
Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure
Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods
The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process
Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders
Jean-Marie Bouvier, Maxime Collado, Darren Gardiner, Maxwell Scott and Pierre Schuck Dairy Science & Technology 93(4-5) 387 (2013) https://doi.org/10.1007/s13594-012-0100-7
From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review
