Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion.
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, Setsunan University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/23/4/23_22616/_pdf
Reference35 articles.
1. 1) A. Sultana, A. Ghani, S. Adachi, H. Yoshii; Spray Drying as for Food-Grade Nanomaterial in Nano-food Engineering, ed. U. Hebbar, S. Ranjan, N. Dasgupta, R. K. Mishra, pp. 309–325. Springer, 2020.
2. 2) T. Furuta, T. L. Neoh; Microencapsulation of food bioactive components by spray drying: A review. Dry. Technol., 39, 1800-1831 (2021).
3. 3) Y. Ishida, T. M. Ho; Properties of cyclodextrins and their applications in food processing. In Functionality of cyclodextrins in encapsulation for food applications. Springer, pp. 1-15 (2021).
4. 4) H. Mollet, A. Grubenmann; Colloids, Phases, Interfaces in Formulation Technology: Emulsions, Suspensions, Solid Forms. p. 5, ed. by H. Mollet, A. Grubenmann, Wiley-VCH (2001).
5. 5) H. Yoshii, T. Furuta, A. Yasunishi, H. Hirano; Minimum number of water molecules required for inclusion of d-limonene in the cyclodextrin cavity. J. Biochem., 115, 1035-1037 (1994).
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