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Hydrodynamic and ultrasonic cavitation physically modifies the milk protein concentrates with improved functionality

Year: 2025

Type: article

Abstract: Hydrodynamic cavitation (HC) and ultrasonic (US) treatments were applied to modify milk protein concentrates (MPCs) and enhance their techno-functional properties.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00393h

Authors: Shreyas H. K., Preeti Adhikari, Anas Ejaz Yasmeen Shaikh, Shalini S. Arya

Institutions: Institute of Chemical Technology, Indian Institute of Technology Kharagpur

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Department of Biotechnology, Ministry of Science and Technology, India

Award: G4684534568

OpenAlex ID: W7108318119

FWCI: 3.516

Cites: 65

Cited by: 8

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