Challenges are commonly encountered in the bulk handling and application of high-protein
dairy powders, and are strongly influenced by their poor flowability. Powder flowability can …

Cold pressed avocado oil was microencapsulated by spray drying in four different wall
systems consisting of whey protein isolate (WPI) alone or in combination with maltodextrin …

Surface composition of dairy powders influences significantly a quantity of functional
properties such as rehydration, caking, agglomeration. Nevertheless, the kinetic of water …

A survey of the literature is made for the XPS analysis of food products (mainly spray‐dried
powders, which reveal a considerable surface enrichment in lipids) and of microorganisms …

The pits of sour (tart) cherry have been recently exploited as a rich source of protein. The
objective of this study was to produce protein powders from the “waste of by-product” left …

Food powders are presented and discussed according to food sciences specificities and
according to powder engineering concepts. Food powders are very present in everyday life …

High milk proteins powders are common ingredients in many food products. The surface
composition of these powders is expected to play an essential role during their storage …

The objective of this research was to microencapsulate roasted coffee oil using spray drying
(SD) and complex coacervation (CC) techniques and to compare the microparticles …

The amount of interesting methods that allow surface characterisation of food powders, both
those recently used and in development, are growing. Until now, a major problem facing …

The aim of this work was to investigate the use of an unconven-tional polymeric material,
inulin, in fish oil spray drying. The influence of inlet air temperature, oil load, and carrier …