The role of viscosity in morphology development during single droplet drying-Reference-Cited by-同舟云学术

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The role of viscosity in morphology development during single droplet drying

Published:2019-09 Issue: Volume:94 Page:510-518
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

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

Funder

Institute for Sustainable Process Technology

Netherlands Organization for Scientific ResearchNetherlands Organization for Scientific Research (NWO)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Effects of various heat treatments on structure and solubility of whey proteins;deWit;Journal of Dairy Science,1984

2. Impact of surface properties on morphology of spray-dried milk serum protein/lactose systems;Andersson;International Dairy Journal,2018

3. Water activity and viscosity—relations with glass transition temperatures in model food systems;Anese;Thermochimica Acta,1996

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

5. Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions;Both;Food Hydrocolloids,2018

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2. Particle morphology and shrinkage in spray dryers: A review focused on modeling single droplet drying;Drying Technology;2024-03-28

3. The interplay between trehalose and dextran as spray drying precursors for cationic liposomes;International Journal of Pharmaceutics;2024-03

4. Hanging a droplet with minimized intervention;Chemical Engineering Science;2024-02

5. Pore development in viscoelastic foods during drying;Soft Matter;2024

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