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Stability of whey protein hydrolysate powders: effects of relative humidity and temperature

Peng Zhou1, Dasong Liu2, Xiaoxia Chen2

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA.

Food Chemistry
|December 24, 2013
PubMed

Keywords:
ColourGlass transitionMicrostructurePowderWater contentWhey protein hydrolysate

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