Caking of lactose: A critical review
M Carpin, H Bertelsen, JK Bech, R Jeantet… - Trends in Food Science …, 2016 - Elsevier
Background Caking is a recurrent problem in various industries, whether it occurs during the
production, storage or transport of powders. Caked powder results in longer processing …
production, storage or transport of powders. Caked powder results in longer processing …
Food protein structures, functionality and product development
ID Nwachukwu, RE Aluko - 2021 - books.rsc.org
The unique combinations of biological, nutritional and functional properties in proteins make
them important food ingredients with the capacity to provide a range of diverse and highly …
them important food ingredients with the capacity to provide a range of diverse and highly …
Development of beetroot (Beta vulgaris) powder using foam mat drying
ML Ng, R Sulaiman - Lwt, 2018 - Elsevier
Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The
objectives of this research are (1) to determine the effect of types (egg albumen and fish …
objectives of this research are (1) to determine the effect of types (egg albumen and fish …
Production of mango powder by spray drying and cast-tape drying
The production of mango powder by spray drying and cast-tape drying, with and without the
addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density …
addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density …
Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder
This study investigated the changes in camel milk powder on spray and freeze drying by
preparing spray dried whole camel milk powder (SDW), spray dried skimmed camel milk …
preparing spray dried whole camel milk powder (SDW), spray dried skimmed camel milk …
Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients
The objectives of this study were to investigate the nutrient composition, protein profile,
morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa …
morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa …
Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility
Five common high protein dairy powders and their agglomerates produced by fluidised bed
granulation were evaluated and compared for their rehydration characteristics in this study …
granulation were evaluated and compared for their rehydration characteristics in this study …
Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties,
drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis …
drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis …
Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices
A well-known probiotic strain, L. rhamnosus GG, was encapsulated by spray-drying in milk
water-insoluble matrices upon reconstitution in hot water by exploiting and controlling the …
water-insoluble matrices upon reconstitution in hot water by exploiting and controlling the …
Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts
This paper presents a microencapsulation study using whey protein isolate and maltodextrin
of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was …
of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was …