Study of the influence of soy lecithin addition on the wettability of buffalo milk powder obtained by spray drying
作者： Martim Victor Hammes , Alexandre Hahn Englert , Caciano Pelayo Zapata Noreña , Nilo Sérgio Medeiros Cardozo
DOI: 10.1016/J.POWTEC.2015.02.047
关键词:
摘要: … operation itself through a rigorous control of the process parameters, or by … milk powder, obtained with different levels of soy lecithin added to the concentrated milk before spray drying. …
elsevier.com
sci-hub.se 参考文章(55)
Jennifer M. Ames, The Maillard Reaction Biochemistry of Food Proteins. pp. 99- 153 ,(1992) , 10.1007/978-1-4684-9895-0_4
Terence Allen, T. Allen, Powder Sampling and Particle Size Determination ,(2003)
Cristina Ratti, Advances in Food Dehydration CRC Press. ,(2008) , 10.1201/9781420052534
M.A.J.S. van Boekel, P. Walstra, A. Noomen, A. Jellema, T.J. Geurts, Dairy Technology: Principles of Milk Properties and Processes ,(1999)
Patrick F. Fox, John W. Fuquay, Hubert Roginski, Encyclopedia of Dairy Sciences Academic Press, an imprint of Elsevier Science. ,(2003)
José Miguel Aguilera, David W. Stanley, Microstructural principles of food processing and engineering ,(1999)
Harjinder Singh, Mike Boland, Abby Thompson, Milk proteins : from expression to food Milk proteins: from expression to food.. ,(2009)
Ian Gentle, Geoffrey Barnes, Interfacial Science: An Introduction Oxford University Press. ,(2005)
Carolina R. Fonseca, Milena S. G. Bento, Ednelí S. M. Quintero, Ana Lúcia Gabas, Carlos A. F. Oliveira, Physical properties of goat milk powder with soy lecithin added before spray drying International Journal of Food Science and Technology. ,vol. 46, pp. 608- 611 ,(2011) , 10.1111/J.1365-2621.2010.02527.X
Flávera C. Prado, Jose L. Parada, Ashok Pandey, Carlos R. Soccol, TRENDS IN NON-DAIRY PROBIOTIC BEVERAGES Food Research International. ,vol. 41, pp. 111- 123 ,(2008) , 10.1016/J.FOODRES.2007.10.010