Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions

Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions

Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12–0.14), medium (0.16–0.17), and high (0.31...

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Detalhes bibliográficos
Principais autores: Doll Chutani, Todor Vasiljevic, Thom Huppertz, Eoin Murphy
Formato: Artigo
Idioma:English
Publicado em: MDPI AG 2024-12-01
coleção:Molecules
Assuntos:
electrostatic spray drying
freeze-drying
spray drying
Maillard reactions
reaction kinetics
free -NH<sub>2</sub>-groups
Acesso em linha:https://www.mdpi.com/1420-3049/29/24/5994

Internet

https://www.mdpi.com/1420-3049/29/24/5994

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