Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders-Reference-Cited by-同舟云学术

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Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders

Published:2018-04 Issue: Volume:222 Page:115-125
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Domian Ewa,Brynda-Kopytowska Anna,Cieśla Jolanta,Górska Agata

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Food Bioprod. Process.,2002

2. Bulking agents–multi-functional ingredients;Auerbach,2012

3. Microencapsulation of oils: a comprehensive review of benefits, techniques, and applications;Bakry;Compr. Rev. Food Sci. Food Saf.,2016

4. Water vapor sorption properties of various dried milks and wheys;Berlin;J. Dairy Sci.,1968

5. Phase transitions during food powder production and powder stability;Bhandari,2005

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2. Water Activity;Food Physics;2023

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4. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products;Molecules;2021-06-16

5. Wasseraktivität und Sorptionsisothermen;Lebensmittelphysik;2021

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