Related references
Note: Only part of the references are listed.THE INFLUENCE OF THERMAL TREATMENT AND SPRAY DRYING ON THE PHYSICOCHEMICAL PROPERTIES OF POLISH HONEYS
Katarzyna Samborska et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder
Zhongxiang Fang et al.
DRYING TECHNOLOGY (2013)
Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice
Zhongxiang Fang et al.
FOOD RESEARCH INTERNATIONAL (2012)
PHYSICOCHEMICAL CHARACTERIZATION OF GALICIAN HONEYS
Diego Gomez-Diaz et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)
Glass transition and state diagram for freeze-dried Agaricus bisporus
Qilong Shi et al.
JOURNAL OF FOOD ENGINEERING (2012)
Spray Drying of Fruit Juice Using Proteins as Additives
Shuosi Wang et al.
DRYING TECHNOLOGY (2011)
Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation
Mithila Jayasundera et al.
FOOD CHEMISTRY (2011)
The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods
M. Jayasundera et al.
FOOD HYDROCOLLOIDS (2011)
The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation
Mithila Jayasundera et al.
JOURNAL OF FOOD ENGINEERING (2011)
SPRAY DRYING OF ACAI (EUTERPE OLERACEAE MART.) JUICE: EFFECT OF INLET AIR TEMPERATURE AND TYPE OF CARRIER AGENT
Renata V. Tonon et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods
Mithila Jayasundera et al.
FOOD BIOPHYSICS (2010)
Crystallization in Tarassaco Italian honey studied by DSC
Elena Venir et al.
FOOD CHEMISTRY (2010)
Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder
Tuyen C. Kha et al.
JOURNAL OF FOOD ENGINEERING (2010)
A Review of Methods, Data and Applications of State Diagrams of Food Systems
Shyam S. Sablani et al.
FOOD ENGINEERING REVIEWS (2010)
Surface modification of spray dried food and emulsion powders with surface-active proteins: A review
M. Jayasundera et al.
JOURNAL OF FOOD ENGINEERING (2009)
The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
B. Adhikari et al.
JOURNAL OF FOOD ENGINEERING (2009)
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
B. Adhikari et al.
JOURNAL OF FOOD ENGINEERING (2009)
Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying
Renata V. Tonon et al.
JOURNAL OF FOOD ENGINEERING (2008)
Preparation of dry honey by microwave-vacuum drying
Zheng-Wei Cui et al.
JOURNAL OF FOOD ENGINEERING (2008)
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
E. K. Bae et al.
JOURNAL OF MICROENCAPSULATION (2008)
Development of stickiness of whey protein isolate and lactose droplets during convective drying
B. Adhikari et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2007)
Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey
Jasim Ahmed et al.
JOURNAL OF FOOD ENGINEERING (2007)
Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders
Ashok K. Shrestha et al.
FOOD CHEMISTRY (2007)
Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers
C. Perez-Alonso et al.
JOURNAL OF FOOD ENGINEERING (2006)
Encapsulation of oil in powder using spray drying and fluidised bed agglomeration
M Fuchs et al.
JOURNAL OF FOOD ENGINEERING (2006)
Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder
J. A. Grabowski et al.
JOURNAL OF FOOD SCIENCE (2006)
Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures
Md. Kamrul Haque et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2006)
Relating the stickiness property of foods undergoing drying and dried products to their surface energetics
B Bhandari et al.
DRYING TECHNOLOGY (2005)
Physical properties of powdered pineapple (Ananas comosus) juice-effect of malt dextrin concentration and atomization speed
FDB Abadio et al.
JOURNAL OF FOOD ENGINEERING (2004)
Stickiness measurement techniques for food powders: a review
P Boonyai et al.
POWDER TECHNOLOGY (2004)
Effect of honey high-temperature related to quality, crystallisation short-time heating on parameters phenomena and fungal inhibition
EA Tosi et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Influence of spray drying conditions on tomato powder properties
AM Goula et al.
DRYING TECHNOLOGY (2004)
On the mechanisms of surface formation and the surface compositions of industrial milk powders
EHJ Kim et al.
DRYING TECHNOLOGY (2003)
Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys
PA Sopade et al.
JOURNAL OF FOOD ENGINEERING (2003)
Glass transitions and state diagram for freeze-dried pineapple
VRN Telis et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2001)
Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum
CI Beristain et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2001)
Share Paper
