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Cited article:

Enhancement of protein structure-forming properties in liquid foams by spray drying
Amélioration de propriétés moussantes de protéines par le séchage par atomisation

Clémence Bernard, Bertrand Broyart, Jean Vasseur, Pablo Granda, Perla Relkin

Dairy Sci. Technol., 88 1 (2008) 65-80

Published online: 2008-02-21

DOI: https://doi.org/10.1051/dst:2007017

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Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying

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Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)

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Hydrophobicity Enhances the Formation of Protein-Stabilized Foams

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