Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

Published 2018 View Full Article

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Title
Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate
Authors
Keywords
Plant protein, Pea protein isolate, Spray-drying, Solid dispersion, Gum arabic, Maltodextrin, Solubility, Beany flavour
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 665-673
Publisher
Elsevier BV
Online
2018-11-14
DOI
10.1016/j.foodchem.2018.11.074

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