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Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy
Processing and storage change food powders containing a large quantity of lactose due to lactose crystallization and interactions among components. Model food systems were prepared by co-lyophilization of lactose, β-lactoglobulin (BLG), and gelatinized starch. A mixture design was used to define the...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2012
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571200/ https://ncbi.nlm.nih.gov/pubmed/26396334 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0843-4 |
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