Effect of spray-drying process on physical properties of sodium chloride/maltodextrin complexes-Reference-Cited by-同舟云学术

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Effect of spray-drying process on physical properties of sodium chloride/maltodextrin complexes

Published:2015-06 Issue: Volume:277 Page:141-146
ISSN:0032-5910
Container-title:Powder Technology
language:en
Short-container-title:Powder Technology

Author:

Cho Hyung-Yong,Kim Byeongsoo,Chun Ji-Yeon,Choi Mi-Jung

Funder

Korea Institute of Planning & Evaluation for Technology in Food, Agriculture Forestry & Fisheries

Publisher

Elsevier BV

Subject

General Chemical Engineering

Reference38 articles.

1. Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools;Ahn;Nutr. Res. Pract.,2013

2. Sodium reduction: optimizing product composition and structure towards increasing saltiness perception;Busch;Trends Food Sci. Technol.,2013

3. Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride;Noort;J. Cereal Sci.,2010

4. Effective population-wide public health interventions to promote sodium reduction;Mohan;Can. Med. Assoc. J.,2009

5. Sodium in health and disease: a comparative review with emphasis on herbivores;Michell;Vet. Rec.,1985

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1. An experimental investigation on oleaster (Elaeagnus angustifolia L.) low-fibrous extract drying kinetic with maltodextrin;Advanced Powder Technology;2024-07

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3. Particle size reduction technique for NaCl crystals as effective and applicable strategy for saltiness enhancement in solid foods;LWT;2024-01

4. A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025;Food & Function;2024

5. Preliminary study on spray drying simulation using computational fluid dynamic;AIP Conference Proceedings;2024

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