Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
The surface composition of food powders created from spray drying solutions containing various ratios of sodium caseinate, maltodextrin and soya oil have been analysed by Electron Spectroscopy for Chemical Analysis. The results show significant enrichment of oil at the surface of particles compared...
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| Main Authors: | , , , , , |
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| Format: | Default Conference proceeding |
| Published: |
2010
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| Subjects: | |
| Online Access: | https://hdl.handle.net/2134/8172 |
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