Effects of type and concentration of proteins on the recovery of spray-dried sucrose powder

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Effects of type and concentration of proteins on the recovery of spray-dried sucrose powder

Dairy proteins (whey protein isolate, hydrolyzed whey protein, calcium-caseinate, and hydrolyzed caseinate) and plant proteins (soy protein isolate, pea protein isolate, and rice protein concentrate) were used to spray-dry sucrose, which is difficult to spray-dry due to its stickiness property. Gene...

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Bibliographic Details
Main Authors:	Fang, Zhongxiang, Wang, R., Bhandari, B.
Format:	Journal Article
Published:	Taylor & Francis 2013
Subjects:	spray drying surface activity Proteins sucrose stickiness
Online Access:	http://hdl.handle.net/20.500.11937/3368

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