Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01409-8.pdf
Reference65 articles.
1. Adali MB, Barresi AA, Boccardo, G Pisano R. Spray freeze-drying as a solution to continuous manufacturing of pharmaceutical products in bulk. Processes. 6: 709 (2020).
2. Ali ME, Lamprecht A. Spray freeze drying as an alternative technique for lyophilization of polymeric and lipid-based nanoparticles. International Journal of Pharmaceutics. 516: 170-177 (2017)
3. Baldelli A, Oguzlu H, Liang DY, Subiantoro A Woo, MW Pratap-Singh A. Spray freeze drying of dairy products: Effect of formulation on dispersibility. Journal of Food Engineering. 335: 111191 (2022)
4. Bhatta S, Stevanovic Janezic T, Ratti C. Freeze-drying of plant-based foods. Foods. 9: 87 (2020)
5. Buljeta I, Pichler A, Šimunović J, Kopjar M. Polysaccharides as carriers of polyphenols: Comparison of freeze-drying and spray-drying as encapsulation techniques. Molecules. 27: 5069 (2022)
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