Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles-Reference-Cited by-同舟云学术

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Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Published:2019-09-12 Issue:5 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Cai Jingwen¹^ORCID,Lee Youngsoo¹

Affiliation:

1. Department of Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Urbana Illinois

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13238

Reference35 articles.

1. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature

2. Consumer perception of salt-reduced breads: Comparison of single and two-bites evaluation

3. A consumer-based approach to salt reduction: Case study with bread

4. Volatile composition and physicochemical characteristics of mussel ( Perna perna ) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch

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1. Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges;Trends in Food Science & Technology;2024-05

2. The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives;Food Chemistry: X;2024-03

3. Novel core-shell microcapsules incorporating macro/micronutrients in PVA/starch matrix;Materials Today Communications;2024-03

4. Effect of Feed Material Properties on Microencapsulation by Spray Drying with a Three-Fluid Nozzle: Soybean Oil Encapsulated in Maltodextrin and Sugar Beet Pectin;Journal of Food Processing and Preservation;2023-10-26

5. Sodium reduction in foods: Challenges and strategies for technical solutions;Journal of Food Science;2023-01-19

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