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

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

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Publication Details

Journal
Sustainable Food Technology
Published
2025-12-03
DOI
https://doi.org/10.1039/d5fb00393h
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
0.00

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article

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

Sustainable Food Technology
Proteins in Food Systems
article

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

article en

Abstract

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

Sustainable Food TechnologyVol. 4(1)
Indian Institute of Technology Kharagpur (IN), Institute of Chemical Technology (IN), University of Mumbai (IN)
Department of Biotechnology, Ministry of Science and Technology, India
Openalex Percentile: Top 40%
Proteins in Food Systems
DOIOpen Access PDFOpenAlex
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Hydrodynamic and ultrasonic cavitation physically modifies the milk protein concentrates with improved functionality · Sustainable Food Technology (2025) | TGRS Research Map | TGRS