Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material

2014 ◽  
Vol 137 ◽  
pp. 1-6 ◽  
Author(s):  
Floirendo P. Flores ◽  
Rakesh K. Singh ◽  
Fanbin Kong
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Wall Material ◽  
And Storage ◽  
Storage Properties ◽  
Spray Dried

Effects of Hasten Drying and Storage Conditions on Properties and Microstructure of Konjac Glucomannan-Whey Protein Isolate Blend Films

2017 ◽  
Vol 13 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Theeranun Janjarasskul ◽  
Kanitha Tananuwong ◽  
Manusawee Leuangsukrerk ◽  
Thunyaluck Phupoksakul ◽  
Chaleeda Borompichaichartkul
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Storage Conditions ◽  
Protein Isolate ◽  
Konjac Glucomannan ◽  
Blend Films ◽  
And Storage

Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

2016 ◽  
Vol 10 (1) ◽  
pp. 115-130 ◽  
Author(s):  
Regiane Victória de Barros Fernandes ◽  
Eric Keven Silva ◽  
Soraia Vilela Borges ◽  
Cassiano Rodrigues de Oliveira ◽  
Maria Irene Yoshida ◽  
...  
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Spray Dried

scholarly journals Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1878
Author(s):  
Kaixin Li ◽  
Bowen Pan ◽  
Lingjun Ma ◽  
Song Miao ◽  
Junfu Ji
Keyword(s):  
Relative Humidity ◽  
Whey Protein ◽  
Food Systems ◽  
Protein Isolate ◽  
Core Material ◽  
Wall Material ◽  
Dextrose Equivalent ◽  
Flavor Release ◽  
Wall Materials ◽  
Spray Dried

The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.

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

2018 ◽  
Vol 21 (1) ◽  
pp. 2229-2238 ◽  
Author(s):  
Zhiqing Gong ◽  
Manman Yu ◽  
Wenliang Wang ◽  
Xianquan Shi
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Spray Dried
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