Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions.

@article{Jarunglumlert2015DigestibilityAS,
  title={Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions.},
  author={Teeraya Jarunglumlert and Kyuya Nakagawa and Shuji Adachi},
  journal={Food research international},
  year={2015},
  volume={75},
  pages={166-173}
}
The digestibility of casein clusters prepared from sodium caseinate solution (plain or pH-adjusted (pH=6.0)) was studied. The prepared solutions were spray-dried at different inlet air temperatures (150°C and 180°C), and the properties (i.e. encapsulation efficiency, surface hydrophobicity, and digestibility) of the resultant powders were investigated. The specimens obtained from the pH-adjusted solution had higher encapsulation efficiencies than the specimens obtained from the plain solution… CONTINUE READING

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