| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10375772 | Food Hydrocolloids | 2011 | 8 Pages |
Abstract
A non invasive method was developed to differentiate casein and whey proteins at the surface of high milk protein powders by X-ray Photoelectron spectroscopy. Concurrently, milk protein mixes were spray-dried at different temperatures and the proteins were determined at the surface. These powders presented variable surfaces content and functional properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
C. Gaiani, M. Mullet, E. Arab-Tehrany, M. Jacquot, C. Perroud, A. Renard, J. Scher,