Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step-Reference-Cited by-同舟云学术

Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

Published:2021-08 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Taboada Martha L.¹^ORCID,Heiden‐Hecht Theresia²,Brückner‐Gühmann Monika²,Karbstein Heike P.¹,Drusch Stephan²,Gaukel Volker¹

Affiliation:

1. Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering Karlsruhe Institute of Technology Karlsruhe Germany

2. Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science Technische Universität Berlin Berlin Germany

Funder

Allianz Industrie Forschung

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15753

Reference41 articles.

1. Interfacial rheological properties of adsorbed protein layers and surfactants: a review

2. Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties

3. Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

4. Emulsification of caraway essential oil in water by lecithin and β-lactoglobulin: emulsion stability and properties of the formed oil–aqueous interface

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