This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the
functional properties and structural characteristics of micellar casein concentrate (MCC) …

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 …

This study aimed to investigate the suitability of the application of high-intensity ultrasounds
(HIUS) to improve the acid induced gelation of mixed protein systems formed by casein …

The effects of alkaline pH and ultrasound treatment on the formation, structure,
encapsulation efficiency (EE), and protective properties of natural casein micelles were …

This work investigated the impact of power ultrasound (PUS) pretreatment on the physical
and functional properties of reconstituted milk protein concentrate (MPC) 80 …

Structural, physical and emulsifying properties of sodium caseinate and lactoferrin were
investigated after these proteins were subjected to ultrasound treatment. Aqueous sodium …

To provide a basis for the reasonable choice of new non-thermal processing techniques in
milk processing, especially high-pressure homogenization and ultrasound. In this paper, we …

We investigated the effect of ultrasound (US) and high hydrostatic pressure (HHP) on the
size of reformed casein micelles (RMCs) obtained by titrating calcium and phosphorous …

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein
concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) …

In this study, different ultrasound powers, namely, 0, 200, 400, 600, 800 and 950 W with
intensities of 0, 707.71, 1415.43, 2123.14, 2830.86 and 3361.64 W cm− 2, respectively …