Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

The effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. Powder...

Full description

Bibliographic Details

Published in:	International Journal of Food Properties
Main Authors:	Zhiqing Gong, Manman Yu, Wenliang Wang, Xianquan Shi
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Subjects:	Strawberry spray drying whey protein isolate surface activity glass transition temperature
Online Access:	http://dx.doi.org/10.1080/10942912.2018.1506477