The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle structure using high pressure gas injection during spr...

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Bibliographic Details
Main Authors: Valentyn A. Maidannyk, David J. McSweeney, Sharon Montgomery, Valeria L. Cenini, Barry M. G. O’Hagan, Lucille Gallagher, Song Miao, Noel A. McCarthy
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
gas injection
milk protein concentrate (MPC)
glass transition
dynamic mechanical analysis (DMA)
α-relaxation
structural strength
Online Access:https://www.mdpi.com/2304-8158/11/3/292

Internet

https://www.mdpi.com/2304-8158/11/3/292

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