Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

Food Research International

Volumn 48, Issue 2, 2012, Pages 478-483

  Fang, Zhongxiang ^a,b   Bhandari, Bhesh ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Bayberry juice; Maltodextrin; Protein; Spray drying; Stickiness

Indexed keywords

BAYBERRY JUICE; ELECTRON SPECTROSCOPY FOR CHEMICAL ANALYSIS; MALTODEXTRINS; POWDER RECOVERY; SPRAY DRY; STICKINESS; SURFACE PROTEINS; WHEY PROTEIN ISOLATE;

ELECTRON SPECTROSCOPY; FLAVORS; SPRAY DRYING; SURFACE TENSION;

PROTEINS;

MORELLA;

EID: 84862170020     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.025     Document Type: Article

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