Effect of inlet temperature on the physicochemical properties of spray‐dried seed‐watermelon seed protein powder-Reference-Cited by-同舟云学术

Effect of inlet temperature on the physicochemical properties of spray‐dried seed‐watermelon seed protein powder

Published:2020-09-14 Issue:10 Volume:85 Page:3442-3449
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cao Chengxu¹,Zhao Xiaoyan²,Zhang Chao²,Ding Zhenzhen³,Sun Fenglin¹,Zhao Chunyan¹^ORCID

Affiliation:

1. College of Food Science Shenyang Agricultural University Shenyang 110866 P. R. China

2. Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Beijing 100097 P. R. China

3. College of Life and Geographical Sciences Kashi University Kashi 844006 P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15432

Reference41 articles.

1. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

2. Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

3. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

4. Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)

5. Effect of Spray-Drying Conditions on Physical Properties of Orange Juice Powder

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