Impact of the drying rate on product properties of spray dried emulsions to enable a targeted product design-Reference-Cited by-同舟云学术

Impact of the drying rate on product properties of spray dried emulsions to enable a targeted product design

Published:2024-02-02 Issue: Volume: Page:1-7
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Höhne Sebastian¹,Gaukel Volker¹

Affiliation:

1. Institute of Process Engineering in Life Sciences: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2306525

Reference29 articles.

1. Applications of spray-drying in microencapsulation of food ingredients: An overview

2. Barbosa-Cánovas, G. V.; Ortega-Rivas, E.; Juliano, P.; Yan, H. Food Powders: Physical Properties, Processing, and Functionality; Kluwer Academic/Plenum Publishers: Amsterdam, The Netherlands, 2005.

3. Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability

4. Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders

5. Invited Review: Spray-Dried Dairy and Dairy-Like Emulsions—Compositional Considerations

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