Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate
ABSTRACT: Whey is the main waste by-product from dairy industry and at the same time is the major source of globular proteins. These proteins are concentrated mainly through spray drying, but high temperatures affect the foaming properties of globular protein. The addition of surfactants can have a...
- Autores:
-
Osorio Arias, Juan Camilo
Vega Castro, Oscar Alfonso
Simpson, Ricardo
Monjes, Juliana
Ramírez, Cristian
Pinto, Marlene
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2014
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/36360
- Acceso en línea:
- https://hdl.handle.net/10495/36360
- Palabra clave:
- Proteína de Suero de Leche
Whey Proteins
Secado por Pulverización
Spray Drying
Tensoactivos
Surface-Active Agents
Espumantes
Foaming Agents
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-nd/4.0/