Toward a better determination of dairy powders surface composition through XPS matrices development

Colloids and Surfaces B: Biointerfaces

Volumn 125, Issue , 2015, Pages 12-20

  Nikolova, Y ^a   Petit, J ^a   Sanders, C ^b   Gianfrancesco, A ^b   Scher, J ^a   Gaiani, C ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Nestec PTC Konolfingen ^*  (Switzerland)

Author keywords

Dairy powders; FTIR; Matrix development; Surface composition; XPS

Indexed keywords

ATOMS; DAIRIES; OILS AND FATS; POWDERS; PROTEINS; SUGARS; SURFACE STRUCTURE; X RAY PHOTOELECTRON SPECTROSCOPY;

ANHYDROUS MILK FAT (AMF); DAIRY POWDER; FTIR; GOOD CORRELATIONS; SURFACE ATOMIC COMPOSITION; SURFACE BONDS; SURFACE COMPONENTS; XPS MEASUREMENTS;

SURFACE SEGREGATION;

CASEIN; LACTOSE; MILK FAT; MILK PROTEIN; FAT INTAKE; POWDER; WHEY PROTEIN;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; DAIRY PRODUCT; INFRARED SPECTROSCOPY; LIMIT OF DETECTION; MEASUREMENT ACCURACY; POWDER; PROCESS DEVELOPMENT; PROTEIN CONTENT; SCANNING ELECTRON MICROSCOPY; X RAY PHOTOELECTRON SPECTROSCOPY; ANALYSIS; ANIMAL; CHEMISTRY; FAT INTAKE; PARTICLE SIZE; SURFACE PROPERTY;

ANIMALS; CASEINS; DAIRY PRODUCTS; DIETARY FATS; LACTOSE; MILK PROTEINS; PARTICLE SIZE; PHOTOELECTRON SPECTROSCOPY; POWDERS; SURFACE PROPERTIES;

EID: 84911922844     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2014.11.009     Document Type: Article

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