Freeze- or spray-dried gluten hydrolysates. 2. Effect of emulsification process on droplet size and emulsion stability

Journal of Food Engineering

Volumn 48, Issue 2, 2001, Pages 137-146

  Linares E ^a,b   Larre C ^a   Popineau, Y ^a  

^a CEMAGREF   (France)

^b EUROGERM SA   (France)

Author keywords

Droplet distribution; Drying; Energy input; Insoluble peptides; Interfacial layer

Indexed keywords

EID: 0345818465     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00149-7     Document Type: Article

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