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- W2364906391 abstract "Emulsifying properties of two different MPCs( milk protein concentrates) produced by traditional evaporation(EP-MPC) and nanofiltration concentration(NF-MPC) technology havebeen studied in this paper. Meanwhile, the effect of MPC concentration on emylsifying capability and stability haved also been compared. Results showed that when the concentration of MPC was 60 g·L-1, both kinds of MPC couldform a fine emulsion and they had no significant difference on emulsifying ability. However, neither of the fresh emulsion or aged emulsion storaged after a period of time, stability of NF – MPC emulsion was obviously higher than that of EP – MPC emulsion. In addition, emulsion stabled by EP-MPCwas more sensitive to the change of the concentration, which means droplet size will increased and the emulsion will become more destabilized below or above the optimum concentration." @default.
- W2364906391 created "2016-06-24" @default.
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- W2364906391 date "2014-01-01" @default.
- W2364906391 modified "2023-09-28" @default.
- W2364906391 title "Effect of concentrate technology and concentration on the emulsifying properties of MPC" @default.
- W2364906391 hasPublicationYear "2014" @default.
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