Optimization of spray‐drying process to manufacture green tea powder and its characters-Reference-Cited by-同舟云学术

Optimization of spray‐drying process to manufacture green tea powder and its characters

Published:2021-10-20 Issue:12 Volume:9 Page:6566-6574
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Thi Anh Dao Dong¹²^ORCID,Van Thanh Hoang³,Viet Ha Do⁴,Duc Nguyen Vuong⁵^ORCID

Affiliation:

1. Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam

2. Vietnam National University Ho Chi Minh City Ho Chi Minh City Vietnam

3. Center of Experimental Practice Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam

4. Management Board of Agricultural Hi‐Tech Park The People’s Committee of Ho Chi Minh City Ho Chi Minh City Vietnam

5. Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City 12 Nguyen Van Bao, Ward 4, Go Vap District Ho Chi Minh City Vietnam

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2597

Reference29 articles.

1. Development of stickiness of whey protein isolate and lactose droplets during convective drying

2. Effects of Process Variables on the Denaturation of Whey Proteins during Spray Drying

3. Relating the Stickiness Property of Foods Undergoing Drying and Dried Products to their Surface Energetics

4. Beneficial Effects of Green Tea—A Review

5. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

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