Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage
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- 作者：Leni Kosasiha ; Bhesh Bhandaria ; b.bhandari@uq.edu.au" class="auth_mail" title="E-mail the corresponding author ; Sangeeta Prakasha ; Nidhi Bansala ; Claire Gaiania ; b ; claire.gaiani@univ-lorraine.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Whole milk powder ; Storage ; CO2 treatment ; Milk fat ; Powder surface
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：179
- 期：Complete
- 页码：68-77
- 全文大小：2540 K
文摘
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Carbonation produced powders with reduced surface fat and increased occluded air.
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During storage, fat surface coverage on particles increased due to fat release.
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Improvement of powder's functional properties with CO2 was not observed.