Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property

By Esther H.-J. Kim, X.Dong Chen, D. Pearce. 2002

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On the Mechanisms of Surface Formation and the Surface Compositions of Industrial Milk Powders (2003, background): “A probable explanation has been made elsewhere.([16]) Therefore, it may be suggested that fat globules encapsulated by protein are located underneath surface free fat.”
Spray drying: An overview on wall deposition, process and modeling (2015, background): “Whey protein powder was shown to be very hydrophobic when compared with skim milk which also contains some proportion of protein (which could contain both whey and casein) on the surface; resisting wetting by water (Gaiani et al., 2009; Kim et al., 2002).”
Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. (2009, methodology): “Understanding the mechanism of the powder surface formation in terms of the compositional aspect and the ability to control the surface composition will be of great use in quality improvement of milk powder and development of new products (Kim et al., 2002).”
Pharmaceutical Particle Engineering via Spray Drying (2007, background): “such as selective extraction of surface components or confocal microscopy, are being explored (135).”
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying (2009, methodology): “available to determine the surface coverage of individual compo nents based on the ESCA data (Faldt et al., 1993; Kim et al., 2002; Shrestha et al., 2007b).”