Impact of spray-drying conditions on the particle size of microparticulated whey protein fractions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-013-0124-7.pdf
Reference27 articles.
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2. Anandharamakrishnan C, Rielly CD, Stapley A (2007) Effects of process variables on the denaturation of whey proteins during spray drying. Dry Technol 25:799–807
3. Dissanayake M, Liyanaarachchi S, Vasiljevic T (2012) Functional properties of whey proteins microparticulated at low pH. J Dairy Sci 95:1667–1679
4. Elversson J, Millqvist-Fureby A, Alderborn G, Elofsson U (2003) Droplet and particle size relationship and shell thickness of inhalable lactose particles during spray drying. J Pharm Sci 92:900–910
5. Filkova I, Mujumdar AS (1995) In: Mujumdar AS (ed) Handbook of industrial drying, 2nd edn. Marcel Dekker, New York
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