Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein
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- 作者：Grace M. Kelly
- 关键词：Hydrolysed whey protein ; Fick's second law ; Diffusion ; Sorption isotherm ; Microstructure
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：119-126
- 全文大小：1204 K
文摘
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- <p id="p0010">Higher RH was required to crystallize powders containing hydrolysed whey protein.p>
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- <p id="p0015">Higher diffusion of moisture occurred with hydrolysed whey protein.p>
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- <p id="p0020">Post-crystallisation structure was more agglomerated with hydrolysed whey protein.p>