Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin-Reference-Cited by-同舟云学术

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Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

Published:2018-01-01 Issue:1 Volume:21 Page:2229-2238
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Gong Zhiqing¹²³,Yu Manman¹,Wang Wenliang¹²³,Shi Xianquan¹

Affiliation:

1. Shandong Academy of Agricultural Sciences, Institute of Agro-food Science and Technology, Jinan, PR China

2. Key Laboratory of Agro-Products Processing Technology of Shandong Province, Shandong Academy of Agricultural Sciences, Jinan, PR China

3. Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Shandong Academy of Agricultural Sciences, Jinan, PR China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1506477

Reference25 articles.

1. The Influence of the Spray Drying Process on Product Properties

2. Melting and glass transitions of low molecular weight carbohydrates

3. Problems Associated With Spray Drying Of Sugar-Rich Foods

4. Relating the Stickiness Property of Foods Undergoing Drying and Dried Products to their Surface Energetics

5. Agglomeration in Spray Drying Installations (The EDECAD Project): Stickiness Measurements and Simulation Results

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1. Valorization of Andean berries through whole-fruit powder development;Applied Food Research;2024-12

2. Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc;Food and Bioproducts Processing;2024-09

3. Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients;Future Foods;2024-06

4. Spray dried powder of common fruit juices: Enhancement of main properties;Powder Technology;2024-05

5. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice;Food Research International;2024-03

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