期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 5, 页码 675-680出版社
WILEY
DOI: 10.1111/j.1365-2621.2001.tb04620.x
关键词
emulsions; whey protein concentrate; spray-drying; microencapsulation; redispersion
Emulsions containing various levels of soya oil dispersed in solutions of whey protein concentrate (WPC) 75 (5% w/v) were spray-dried to yield powders with oil contents ranging from 20% to 75% (w/w). The effect of homogenizing pressure and oil/protein ratio on oil globule size distributions and protein load of the emulsions and the microencapsulation efficiency (ME) and redispersion behavior of the powders were examined. Emulsion oil droplet size decreased with increasing homogenization pressure but was not affected by oil/protein ratio. Emulsion protein load and ME of the powders were negatively correlated with increasing oil/protein ratio. Powders with an oil/protein ratio < 0.75 were least susceptible to destabilization during spray-drying.
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