The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle structure using high pressure gas injection during spr...

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Detalles Bibliográficos
Autores principales: Maidannyk, Valentyn A., McSweeney, David J., Montgomery, Sharon, Cenini, Valeria L., O’Hagan, Barry M. G., Gallagher, Lucille, Miao, Song, McCarthy, Noel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834494/
https://www.ncbi.nlm.nih.gov/pubmed/35159444
http://dx.doi.org/10.3390/foods11030292

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834494/
https://www.ncbi.nlm.nih.gov/pubmed/35159444
http://dx.doi.org/10.3390/foods11030292

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