Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 1003-1016

  Jayasundera, Mithila ^a   Adhikari, Benu ^a   Howes, Tony ^b   Aldred, Peter ^a  

^a UNIVERSITY OF BALLARAT   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Dissolution; Low molecular weight surfactants; Pea protein isolate; Sodium caseinate; Spray drying; Stickiness; Sugar rich foods; Surface protein coverage

Indexed keywords

LOW MOLECULAR WEIGHT; PEA PROTEIN ISOLATE; SODIUM CASEINATE; STICKINESS; SUGAR-RICH FOODS; SURFACE PROTEIN COVERAGE;

DISSOLUTION; FRUCTOSE; MOLECULAR WEIGHT; POWDERS; SODIUM; SOLUBILITY; SPRAY DRYING; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS; THERMAL PROCESSING (FOODS);

PROTEINS;

CASEINATE; FRUCTOSE; IONIC SURFACTANT; MEMBRANE PROTEIN; POLYSORBATE 80; SODIUM; SODIUM STEAROYL LACTYLATE; SUCROSE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; DISSOLUTION; NONHUMAN; PEA; PHYSICAL CHEMISTRY; POWDER; PROTEIN ISOLATION; SENSITIVITY ANALYSIS; SOLUBILITY; SPRAY DRYING;

PISUM SATIVUM;

EID: 79958054854     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.006     Document Type: Article

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