Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids

Journal of Food Engineering

Volumn 119, Issue 4, 2013, Pages 724-730

  Wang, Wei ^a   Jiang, Yifan ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Caking; MD; Powdered soy sauce; Spray drying; WPI

Indexed keywords

CAKING; OVER-EXPRESSION; POWDER PROPERTIES; POWDER SURFACE; SOY SAUCE; SPRAY DRYING PROCESS; WHEY PROTEIN ISOLATE; WPI;

FLAVORS; MENDELEVIUM; PROTEINS; SPRAY DRYING;

POWDERS;

EID: 84881160226     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.047     Document Type: Article

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