Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

The effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. Powder...

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Bibliographic Details
Main Authors:	Zhiqing Gong, Manman Yu, Wenliang Wang, Xianquan Shi
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Series:	International Journal of Food Properties
Subjects:	Strawberry spray drying whey protein isolate surface activity glass transition temperature
Online Access:	http://dx.doi.org/10.1080/10942912.2018.1506477

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