Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders
作者： A SHRESTHA , T HOWES , B ADHIKARI , B WOOD , B BHANDARI
DOI: 10.1016/J.FOODCHEM.2007.02.015
关键词: Water activity 、 Adsorption 、 Differential scanning calorimetry 、 Chromatography 、 Sorption 、 Lactose 、 Skimmed milk 、 Chemical engineering 、 Concentration effect 、 Chemistry 、 Glass transition
摘要: … This paper investigated the effects of spray-drying on the surface composition of skim milk powders with various protein levels and their sorption as well as glass transition temperatures. …
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