The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Stickiness in foods: a review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001
2. In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device;Adhikari;Journal of Food Engineering,2003
3. Development of stickiness of whey protein isolate and lactose droplets during convective drying;Adhikari;Chemical Engineering and Processing,2007
4. Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions;Adhikari;Journal of Food Engineering,2007
5. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying;Adhikari;Journal of Food Engineering,2009
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