Improved rehydration characteristic of micellar casein powder by electrostatic spray drying
Micellar casein (MC), a key protein derived from milk, is extensively utilized in the food sector. Nevertheless, the practical application of MC powder is constrained by its inadequate rehydration performance. This study investigated the effect of electrostatic spray drying (ESD) on the rehydration...
Guardat en:
| Autors principals: | , , , , , , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-02-01
|
| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157526001975 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|