The application of the spray drying technique in the food industry for the production of a
broad range of ingredients has become highly desirable compared to other drying …

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its
chemical composition, molecular structure, and degree of hydration, the behavior of DF may …

Spray drying technology is widely known and used to transform liquids (solutions,
emulsions, suspension, slurries, pastes or even melts) into solid powders. Its main …

Milk is extremely perishable, and yet it has to be preserved for later consumption. In this
view, membrane filtration, vacuum concentration lactose crystallization, homogenization …

Since the emergence of Nanotechnology in the past decades, the development and design
of organic and bioorganic nanomaterials has become an important field of research. Such …

With the rich experience of develo** silicon devices over a period of the last six decades,
it is easy to assess the suitability of a new material for device applications by examining …

Preservation of probiotics represents a challenge as the probiotic market increases. A
simplified process from growth to drying of probiotics was investigated by utilizing sweet …

In manufacturing iron (oxyhydr) oxide nanoparticles, drying is often necessary to increase
stability or to enable granulation and tableting. Lyophilization is a simple drying method …

Spray Drying (SD) was used to obtain Aloe vera powder from fresh plants. The powder was
reconstituted in an aqueous medium and its rheological properties, particle size distribution …

Few reports describe the effect of lactose hydrolysis on the properties of milk powder during
production and storage. Hence, the aim of this study was to evaluate the effects of five …