Effect of addition of proteins on the production of amorphous sucrose powder through spray drying

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Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder (2012, result): “The X-ray patterns and shapes for all the mango powders tested were similar to spray-dried sucrose indicating the dominance of sucrose sugars present in mango (Adhikari et al. (2009a). However, it is interesting to note that the intensity count for drum-dried mango powder as shown in the diffractogr”
Extrusion of soy protein with gelatin and sugars at low moisture content (2012, unknown): “The Maillard reaction could reduce the rate of nucleation and growth of crystals in the solid phase, showing changes in the crystallinity of sugars (Adhikari et al., 2009).”
Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. (2009, methodology): “Surface modification can be done with proteins by taking into account of both film forming property of protein to encapsulate the sugars and the surface activity of proteins (Adhikari et al., 2009a).”