Surface modification of spray dried food and emulsion powders with surface-active proteins: A review

被引：111

作者：

Jayasundera, M. ^{[1
]}

Adhikari, B. ^{[1
]}

Aldred, P. ^{[1
]}

Ghandi, A. ^{[1
]}

机构：

[1] Univ Ballarat, Sch Sci & Engn, Mt Helen, Vic 3350, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 93卷 / 03期

关键词：

Sugar-rich foods; Stickiness; Proteins; Surfactants; Emulsions; Spray drying; COMPETITIVE ADSORPTION; BETA-LACTOGLOBULIN; AIR-WATER; OIL-WATER; SODIUM CASEINATE; STABILIZED EMULSIONS; MILK-PROTEINS; DAIRY POWDERS; DILATATIONAL RHEOLOGY; COALESCENCE STABILITY;

D O I：

10.1016/j.jfoodeng.2009.01.036

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. Stickiness is the limitation in spray drying of different sugar and acid-rich food products. To minimize this problem process and material science based approaches are in place. However, these remedies have their own drawbacks. Surface modification of droplets/particles is a novel way to minimize stickiness. It is timely that the research efforts on surface modification of droplets/particles be reviewed. Therefore, this review highlights the recent research dealing with surface modification of emulsions and spray dried powders. The theoretical foundation, mechanisms and methods used to achieve surface modification of food and emulsion powders are highlighted. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：266 / 277

页数：12

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