| 129 - 129 |
Food powder technology
Chen XD, Li D |
| 130 - 134 |
Native phosphocaseinate powder during storage: Lipids released onto the surface
Gaiani C, Schuck P, Scher J, Ehrhardt JJ, Arab-Tehrany E, Jacquot M, Banon S |
| 135 - 143 |
The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
Adhikari B, Howes T, Wood BJ, Bhandari BR |
| 144 - 153 |
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
Adhikari B, Howes T, Bhandari BR, Langrish TAG |
| 154 - 162 |
Methods' combination to investigate the suprastructure, composition and properties of fat in fat-filled dairy powders
Vignolles ML, Lopez C, Ehrhardt JJ, Lambert J, Mejean S, Jeantet R, Schuck P |
| 163 - 168 |
Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture
Kim EHJ, Chen XD, Pearce D |
| 169 - 181 |
Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition
Kim EHJ, Chen XD, Pearce D |
| 182 - 191 |
Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage
Kim EHJ, Chen XD, Pearce D |
| 192 - 198 |
Controlling food powder deposition in spray dryers: Wall surface energy manipulation as an alternative
Woo MW, Daud WRW, Tasirin SM, Talib MZM |
| 199 - 204 |
Drying by desorption: A tool to determine spray drying parameters
Schuck P, Dolivet A, Mejean S, Zhu P, Blanchard E, Jeantet R |
