Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies

Innovative Food Science and Emerging Technologies

Volumn 68, Issue , 2021, Pages

  Wu, Gang ^a,b   Hui, Xiaodan ^a,b   Stipkovits, Letitia ^a   Rachman, Adetiya ^a,b,c   Tu, Juncai ^a   Brennan, Margaret A ^a   Brennan, Charles S ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

^c Economic Research Centre   (Indonesia)

Author keywords

Antioxidant; Functional ingredient; Glycaemic response; Natural colourant; Protein nutrition

Indexed keywords

DAIRIES; LOW TEMPERATURE DRYING; NUTRITION; PHYSICOCHEMICAL PROPERTIES; SPRAY DRYING; TEXTURES;

DPPH RADICAL SCAVENGING CAPACITIES; FUNCTIONAL CHARACTERISTICS; HEALTH BENEFITS; INTESTINAL DIGESTION; NUTRITIONAL PROPERTIES; TEXTURE PARAMETERS; TOTAL PHENOLIC CONTENT; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 85099581880     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2021.102606     Document Type: Article

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