Milk proteins differentiation and competitive adsorption during spray-drying

Author:

Gaiani C.,Mullet M.,Arab-Tehrany E.,Jacquot M.,Perroud C.,Renard A.,Scher J.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Milk proteins: Nutritional, clinical, functional and technological aspects;Bart,1988

2. Free fat in spray-dried whole milk. 8. The relation between free fat content and particle porosity of spray-dried whole milk;Buma;Netherlands Milk Dairy Journal,1979

3. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

4. Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate;Courthaudon;International Dairy Journal,1999

5. Protein adsorption at air–water and oil–water interfaces;Dickinson,1988

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