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

M.L. Vignolles , Christelle Lopez , Romain Jeantet (1) , P. Schuck

1 STLO - Science et Technologie du Lait et de l'Oeuf

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

Mots clés: 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

Domaines: Chimie de l'aliment

M.L. Vignolles, Christelle 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. ⟨hal-00729106⟩