Gaining insight on spray drying behavior of foods via single droplet drying analyses
Author:
Affiliation:
1. Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1482908
Reference69 articles.
1. Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions
2. Drying of a single droplet to investigate process–structure–function relationships: a review
3. To What Extent Do Whey and Casein Micelle Proteins Influence the Morphology and Properties of the Resulting Powder?
4. Model parameters for single-droplet drying of skim milk and its constituents at moderate and elevated temperatures
5. Hole and vacuole formation during drying of sessile whey protein droplets
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