Publications by authors named "Haoyi An"
Article Synopsis
- Milk protein powders are essential ingredients in many processed foods, but understanding their functionalities poses challenges for manufacturers.
- This study explored relationships between the surface properties of six types of milk protein powders and their functional characteristics, such as wettability and flowability, using rapid evaluation methods.
- Findings showed that surface energy-related factors, like cohesion work, are closely linked to the powders' functional properties, suggesting these surface metrics can predict how well the powders will perform in food formulations.
