The emulsifying performance of brewers' spent grains treated by colloid milling

• Published in: Innovative food science & emerging technologies Vol. 91; p. 103541
• Main Authors: Chin, Yi Ling, Dinani, Somayeh Taghian, Chen, Wei Ning, Boom, Remko
• Format: Journal Article
• Language: English
• Published: 01.01.2024
• Subjects: byproducts; droplets; emulsifying; flocculation; food science; industry; surface tension

The sustainable production of food ingredients can be achieved by utilising waste streams, but it is difficult to isolate pure components from a heterogeneous matrix. In this work, brewers' spent grains (BSG), which is a by-product from the brewing industry, was mildly treated with a colloid mi...