Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii-Reference-Cited by-同舟云学术

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Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii

Published:2013-12 Issue:3 Volume:141 Page:1782-1788
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Duongthingoc Diep,George Paul,Katopo Lita,Gorczyca Elizabeth,Kasapis Stefan

Funder

RMIT University

Ministry of Education and Training

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007

2. Factors affecting molecular characteristics of whey protein gelation;Boye;International Dairy Journal,1995

3. Microstructural properties of heat-set whey protein gels: Effect of pH;Boye;Lebensmittel-Wissenschaft and Technologie,2000

4. Molecular and microstructural studies of thermal denaturation and gelation of β-lactoglobulins A and B;Boye;Journal of Agriculture and Food Chemistry,1997

5. Acid-induced gelation of whey protein polymers – Effect of pH and calcium concentration during polymerization;Britten;Food Hydrocolloids,2001

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