Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier
Author:
Funder
National University of Singapore (Suzhou) Research Institute
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference22 articles.
1. A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying;Adhikari;Powder Technology,2005
2. The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying;Adhikari;Journal of Food Engineering,2009
3. Caking phenomena in amorphous food powders;Aguilera;Trends Food Science Technology,1995
4. Stickiness measurement techniques for food powders: a review;Boonyai;Powder Technology,2004
5. Production and properties of spray-dried amaranthus betacyanin pigments;Cai;Journal of Food Science,2000
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