How surface composition of high milk proteins powders is influenced by spray-drying temperature

Colloids and Surfaces B: Biointerfaces

Volumn 75, Issue 1, 2010, Pages 377-384

  Gaiani, C ^a   Morand, M ^a   Sanchez, C ^a   Tehrany, E Arab ^a   Jacquot, M ^a   Schuck, P ^b   Jeantet, R ^b   Scher, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Dairy powders; Drying; Proteins; Surface composition; XPS

Indexed keywords

DAIRY POWDER; DAIRY POWDERS; DRYING TEMPERATURE; MILK PROTEIN; NEW APPLICATIONS; OUTLET AIR; POWDER QUALITY; SURFACE COMPOSITIONS; SURFACE CONCENTRATION; SURFACE ENRICHMENT; WETTING ABILITY; WHEY PROTEINS; XPS;

CASEIN; CURING; DAIRIES; DEWATERING; DRYING; FOOD PRODUCTS; LIPIDS; SUGARS; SURFACE STRUCTURE;

X RAY PHOTOELECTRON SPECTROSCOPY;

CASEIN; LACTOSE; LIPID; MILK PROTEIN; PROTEIN;

AIR TEMPERATURE; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; LIPID MEMBRANE; POWDER; PRIORITY JOURNAL; SPRAY DRYING; TEMPERATURE; WETTABILITY; WHEY; X RAY PHOTOELECTRON SPECTROSCOPY;

ANIMALS; CATTLE; ELEMENTS; LACTOSE; LIPIDS; MILK PROTEINS; PARTICLE SIZE; PHOTOELECTRON SPECTROSCOPY; POWDERS; PRINCIPAL COMPONENT ANALYSIS; PROTEIN DENATURATION; PROTEIN STRUCTURE, QUATERNARY; REFERENCE STANDARDS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SURFACE PROPERTIES; TEMPERATURE; WETTABILITY;

EID: 70449631039     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2009.09.016     Document Type: Article

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