The effect of surface composition on the functional properties of milk powders
By J. Nijdam, T. Langrish. 2006
322 citations recorded by the source corpus.
Subfields: Computational Mechanics, Electrical and Electronic Engineering, Food Science
View Paper: https://www.semanticscholar.org/paper/556d26addd8ef1131e5a37ae72c609c79e2c8731
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Computational Mechanics
In Electrical and Electronic Engineering
In Food Science
Citations in the corpus
- Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, background): “Similar behaviors were verified for cactus pear,([33]) açai,([15]) and milk([30]) products produced by spray drying.”
- Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material (2012, background): “A central void was observed in all samples, which is typical of spray-dried powders and can be attributed to the expansion of the particles during the latter stages of drying.([47]) The active material was embedded in the wall matrix in the form of small droplets.”
- Pharmaceutical Particle Engineering via Spray Drying (2007, background): “on the role of surface active material in particle formation (133).”
- Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder (2015, background): “Similar behaviors were verified for cactus pear [43], acai [40] and milk [39] products produced by spray drying.”
- Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. (2009, background): “The results showed that the surface composition of powders is sur prisingly different from the bulk composition of powders (Kim et al., 2002; 2003; Nijdam and Langrish, 2006).”