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Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

  • Published:2022-08 Issue: Volume:80 Page:103093
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ren Jinbo,Liao Minjie,Ma Lingjun,Chen Fang,Liao Xiaojun,Hu Xiaosong,Miao Song,Fitzpatrick John,Ji Junfu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference60 articles.

1. Biopolymer interactions during gastric digestion: Implications for nutrient delivery;Acevedo-Fani;Food Hydrocolloids,2021

2. Breakage behaviour of spherical granulates by compression;Antonyuk;Chemical Engineering Science,2005

3. Advances in spray-drying encapsulation of food bioactive ingredients: From microcapsules to nanocapsules;Assadpour,2019

4. Insolubility of milk powder products - a minireview;Baldwin;Dairy Science & Technology,2010

5. Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in alpha-lactalbumin;Barone;Journal of Food Engineering,2019

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