Invited Review: Spray-Dried Dairy and Dairy-Like Emulsions—Compositional Considerations
Invited Review: Spray-Dried Dairy and Dairy-Like Emulsions—Compositional Considerations
About this item
Full title
Author / Creator
Vega, C and Roos, Y. H
Publisher
Savoy, IL: Elsevier Inc
Journal title
Language
English
Formats
Publication information
Publisher
Savoy, IL: Elsevier Inc
Subjects
More information
Scope and Contents
Contents
Milk constituents [caseins, whey proteins (WP), lactose, and anhydrous milk fat] are used widely in the manufacture of dehydrated dairy and dairy-like emulsions. When sodium caseinate- (NaCas) and WP-stabilized emulsions with an oil-to-protein ratio ranging from 0.25 to 5 are dehydrated, NaCas is a more effective encapsulant than WP because of its...
Alternative Titles
Full title
Invited Review: Spray-Dried Dairy and Dairy-Like Emulsions—Compositional Considerations
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_70699624
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_70699624
Other Identifiers
ISSN
0022-0302
E-ISSN
1525-3198
DOI
10.3168/jds.S0022-0302(06)72103-8
