Surface composition and microstructure of spray-dried microparticles: A review about their effect on functional properties-Reference-Cited by-同舟云学术

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Surface composition and microstructure of spray-dried microparticles: A review about their effect on functional properties

Published:2024-08 Issue:11 Volume:42 Page:1665-1682
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Gomes Matheus Henrique Gouveia¹^ORCID,Kurozawa Louise Emy¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil

Funder

CAPES

São Paulo Research Foundation

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2385816

Reference94 articles.

1. Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

2. Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

3. Surface Composition and Morphology of Particles Dried Individually and by Spray Drying

4. Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

5. Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles

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