Surface modification of spray dried food and emulsion powders with surface-active proteins: a review.

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Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules (2017, background): “It is worthmentioning that high elasticity of adsorbed proteins on the air-droplet surface is very effective factor in stabilizing emulsions during drying (Jayasundera et al., 2009).”