Microencapsulation properties of soy protein isolate: Influence of preheating and/or blending with lactose

Journal of Food Engineering

Volumn 117, Issue 3, 2013, Pages 281-290

  Tang, Chuan He ^a   Li, Xing Rong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Glass transition temperature; Microencapsulating property; Soy protein isolate (SPI); Spray dried emulsions; Spray drying; Storage stability

Indexed keywords

DISSOLUTION BEHAVIOR; MICROENCAPSULATING PROPERTY; MICROSCOPIC OBSERVATIONS; PARTICLE AGGLOMERATIONS; PARTICLE STRUCTURE; RETENTION EFFICIENCIES; SOY PROTEIN ISOLATES; STORAGE STABILITY;

BLENDING; EMULSIFICATION; GLASS; GLASS TRANSITION; MICROENCAPSULATION; POWDERS; STABILITY; STORAGE (MATERIALS); SUGARS;

PROTEINS;

GLYCINE MAX;

EID: 84876148237     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.018     Document Type: Article

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