Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Anges Teo; Yishi Lam; Sung Je Lee; Kelvin K.T. Goh

doi:10.1016/j.lwt.2020.110344

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Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

Anges Teo Yishi Lam Sung Je Lee Kelvin K.T. Goh

Year: 2020 Journal: LWT Vol: 136 Pages: 110344-110344 Publisher: Elsevier BV

DOI: 10.1016/j.lwt.2020.110344

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Keywords:

Maltodextrin Spray drying Trehalose Emulsion Materials science Wetting Chemical engineering Whey protein Freeze-drying Whey protein isolate Chromatography Chemistry Composite material Organic chemistry

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Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Bee Products Chemical Analysis

Life Sciences → Agricultural and Biological Sciences → Insect Science

Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose

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