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Reduction of surface fat formation on spray-dried milk powders through emulsion stabilization with λ-carrageenan

Article ID Journal Published Year Pages File Type
4983864 Food Hydrocolloids 2017 52 Pages PDF
Keywords
AtomizationEmulsion stabilizationSpray dryingMilk powderSurface fatCarrageenan
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Reduction of surface fat formation on spray-dried milk powders through emulsion stabilization with λ-carrageenan
Authors
Martin Foerster, Chang Liu, Thomas Gengenbach, Meng Wai Woo, Cordelia Selomulya,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Atomization
Emulsion stabilization
Spray drying
Milk powder
Surface fat
Carrageenan
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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