Specialised and Novel Powders
Author:
Publisher
Wiley-Blackwell
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781444322729.ch8/fullpdf
Reference129 articles.
1. Proteases
2. Colloidal destabilisation mechanisms in protein-stabilised emulsions;van Aken;Current Opinion in Colloid and Interface Science,2003
3. Antioxidant mechanism of milk mineral - high-affinity iron binding;Allen;Journal of Food Science,2007
4. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural and Food Chemistry,2003
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1. Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization;Food Hydrocolloids;2023-11
2. The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder;Food Bioscience;2021-10
3. Effects of spray drying process conditions on the quality properties of microencapsulated cream powder;International Dairy Journal;2019-01
4. Sensory Properties of Milk Protein Ingredients;Advanced Dairy Chemistry;2016
5. Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins;Food Hydrocolloids;2015-05
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