Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents
Author:
Funder
Institute for Sustainable Process Technology
Ministerie van Economische Zaken en Klimaat
Publisher
Elsevier BV
Reference25 articles.
1. Anandharamakrishnan, P. C., & Ishwarya, S. (2015). Spray Drying Techniques for Food Ingredient Encapsulation (First edition). .
2. Unraveling particle formation: From single droplet drying to spray drying and electrospraying;Boel;Pharmaceutics,2020
3. Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions;Both;Food Hydrocolloids,2018
4. Hole and vacuole formation during drying of sessile whey protein droplets;Bouman;Food Research International,2016
5. Particle structure development during spray drying from a single droplet to pilot-scale perspective;Eijkelboom;Journal of Food Engineering,2023
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Binary collisions of drying maltodextrin droplets and glass beads;Journal of Food Engineering;2024-10
2. Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories;International Journal of Dairy Technology;2024-07
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