The influence of sodium caseinate on the physical properties of spray-dried honey-Reference-Cited by-同舟云学术

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The influence of sodium caseinate on the physical properties of spray-dried honey

Published:2014-08-13 Issue:1 Volume:50 Page:256-262
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Samborska Katarzyna¹,Langa Elwira¹,Kamińska-Dwórznicka Anna¹,Witrowa-Rajchert Dorota¹

Affiliation:

1. Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland

Funder

The National Science Centre (Poland)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference37 articles.

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

2. Effect of dry honey on the shelf life of packaged turkey slices;Antony;Poultry Science,2006

3. Crystallization of spray-dried lactose/protein mixtures in humid air;Barham;Journal of Crystal Growth,2006

4. Implication of glass transition for the drying and stability of dried foods;Bhanardi;Journal of Food Engineering,1999

5. Problems associated with spray drying of sugar-rich foods;Bhandari;Drying Technology,1997

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