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Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions

  • Published:2018-02 Issue: Volume:75 Page:202-210
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Both E.M.,Karlina A.M.,Boom R.M.,Schutyser M.A.I.

Funder

Institute of Sustainable Process Technology

Nils and Dorthi Troëdsson Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying;Adhikari;Journal of Food Engineering,2009

2. A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying;Adhikari;Powder Technology,2005

3. Description of morphological changes of particles along spray drying;Alamilla-Beltrán;Journal of Food Engineering,2005

4. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydrate Polymers,2004

5. Vacuole and hole formation during drying of sessile whey protein droplets;Bouman;Food Research International,2016
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