| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539168 | Food Chemistry | 2011 | 14 Pages |
Abstract
⺠Proteins can be used as 'smart' drying aids to produce amorphous sugar powders. ⺠Tg of sugars dictates amount of protein required to produce amorphous sugar powders. ⺠Proteins with different surface-activity produce amorphous sugar powders differently. ⺠Different LMS control the amount of protein at the droplet surface differently. ⺠Maximum solubility of the sugar-protein powder is achieved within 5 min.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mithila Jayasundera, Benu Adhikari, Tony Howes, Peter Aldred,