Combination of methods to investigate the structure / organisation and the properties of fat in fat-filled dairy powders

M.L. Vignolles C. Lopez Romain Jeantet 1 P. Schuck
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Combination of methods to investigate the structure / organisation and the properties of fat in fat-filled dairy powders
Keywords : free fat surface fat spray drying fat-filled dairy powders functional properties dried whole milk globule-membrane material protein/lactose/soybean oil-emulsions protein-stabilized emulsions scanning electron-microscopy gas displacement pycnometry fluidized-bed agglomeration altered lactose content whey proteins physical-properties
Type de document :
Communication dans un congrès
Workshop on Food powders: creation, processing, characterisation and handling, Feb 2008, Pékin (CH), China. non paginé, 2008
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729106
Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:11:40
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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  • HAL Id : hal-00729106, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO

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M.L. Vignolles, C. Lopez, Romain Jeantet, P. Schuck. Combination of methods to investigate the structure / organisation and the properties of fat in fat-filled dairy powders. Workshop on Food powders: creation, processing, characterisation and handling, Feb 2008, Pékin (CH), China. non paginé, 2008. 〈hal-00729106〉

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