Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 2014-2021

  Subtil, S F ^a   Rocha Selmi, G A ^b   Thomazini, M ^a   Trindade, M A ^a   Netto, F M ^b   Favaro Trindade, C S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bitter taste; Encapsulation; Microencapsulation; Sensory analysis; Thermal behaviour

Indexed keywords

ADHESIVES; CASEIN; ENCAPSULATION; HYDROLYSIS; MICROENCAPSULATION; PARTICLE SIZE; SENSORY ANALYSIS; SPRAY DRYING;

BITTER TASTE; DISPERSIBILITIES; DISSOLUTION TIME; PAIRED COMPARISON; PARTICLE MORPHOLOGIES; PRODUCT STABILITY; SPRAY DRYING PROCESS; THERMAL BEHAVIOURS;

DRYING;

EID: 84938852899     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0722-z     Document Type: Article

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