Updating insights into the rehydration of dairy-based powder and the achievement of functionality

S Wu, K Cronin, J Fitzpatrick, S Miao - Critical reviews in food …, 2022 - Taylor & Francis
Dairy-based powder had considerable development in the recent decade. Meanwhile, the
increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy …

Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling

S Wu, J Fitzpatrick, K Cronin, S Miao - Food Chemistry, 2020 - Elsevier
Rehydration in an alkaline solution has been shown to improve the rehydration behaviour of
milk protein isolate (MPI). In this study, the focus is on citric acid neutralization of MPI powder …

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

B Naseer, HR Naik, SZ Hussain, T Qadri, BN Dar… - Scientific reports, 2022 - nature.com
High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for
enhancement of resistant starch content and lowering of glycemic index in dairy desserts …

Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro …

A Dantas, S Verruck, GR de Liz… - … Journal of Food …, 2021 - Wiley Online Library
Bifidobacterium BB‐12 was microencapsulated by spray drying using lactose‐free milk,
lactose‐free milk and inulin, and lactose‐free milk and oligofructose, resulting in powders 1 …

Spray dried powder of common fruit juices: Enhancement of main properties

A Baldelli, J Pico, MW Woo, S Castellarin… - Powder Technology, 2024 - Elsevier
Low retention of bioactive compounds caused by high stickiness associated with sugar-rich
fluids are of concern in the industrial production of spray-dried fruit powders. An alternative …

Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality

P Singh, CH Lin, K Krishnaswamy - Food and Bioprocess Technology, 2024 - Springer
As a future dietary trend, a significant portion of the population is gravitating towards a vegan
diet. This trend is being driven by increasing awareness of the health advantages of a plant …

Optimizing processing parameters to produce a novel spray dried hydrolyzed rice-derived ingredient using response surface methodology

D Garcia, FGM de Medeiros, RT Hoskin… - Journal of Food …, 2024 - Springer
Rice flour (RF), a common rice product, has become an increasingly sought out ingredient
for its blend flavor and gluten-free nature. However, the high concentration of native starch …

[HTML][HTML] Spectroscopic characterisation of acidified milk powders

TP Czaja, D Vickovic, SJ Pedersen… - International Dairy …, 2023 - Elsevier
The production of acidified milk powders by spray drying is challenging due to particle
deposition on the dryer surface, which reduces yield, and may impair product quality. The …

Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate

C Wen, M Wu, Z Zhang, G Liu, L Liang, X Liu… - International Journal of …, 2023 - Elsevier
This study aimed to elucidate the effect of casein phosphopeptides (CPP) on the thermal
stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy …

An integrated sustainable approach for the development of Kyoho skin functional tea

K Sridhar, F Chao-Sheng… - International Journal of …, 2020 - academic.oup.com
Kyoho (Vitis labruscana) skin is one of the valuable and eco-friendly agricultural waste and
a potential source of phenolic compounds. Therefore, we attempted to develop Kyoho skin …