The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

Shu Yang(China Agricultural University), Guo-Xin Teng(Beijing Academy of Food Sciences), Dan Zhang(Zhoukou Normal University), Feifei Li(Ministry of Education), Xiaojing Leng(China Agricultural University), Fazheng Ren(China Agricultural University), Xueying Mao(Shanghai Jiao Tong University)
European Food Research and Technology
April 30, 2012
10.1007/s00217-012-1735-6
Cited by 105

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