Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier-Reference-Cited by-同舟云学术

Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier

Published:2023-02-03 Issue:10 Volume:41 Page:1651-1662
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Toniazzo Taíse¹²^ORCID,Fioroto Alexandre Minami²³^ORCID,da Silva Araújo Elias³^ORCID,Tadini Carmen Cecília¹²^ORCID

Affiliation:

1. Escola Politécnica, Department of Chemical Engineering, Universidade de São Paulo, São Paulo, Brazil

2. FoRC/NAPAN ─ Food Research Center, Universidade de São Paulo, São Paulo, Brazil

3. Faculty of Pharmaceutical Sciences, Department of Food and Experimental Nutrition, University of São Paulo, São Paulo, Brazil

Funder

The São Paulo Research Foundation

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2172028

Reference55 articles.

1. Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder

2. Development and characterization of physical properties of honey-rich powder

3. Barbosa-Cánovas, G. V.; Ortega-Rivas, E.; Juliano, P.; Yan, H. Food Powders: Physical Properties, Processing, and Functionality; Kluwer Academic/Plenum Publishers: New York, 2005; vol. 86, pp. 71–75.

4. Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

5. Effect of honey powder on dough rheology and bread quality

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1. Effect of Different Processing Techniques and Storage Conditions on Honey Properties;Honey in Food Science and Physiology;2024

2. Recent progress in the stickiness reduction of sugar-rich foods during spray drying;Drying Technology;2023-07-06

3. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers;Food Research International;2023-05