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

Journal of food engineering, 2009-09, Vol.94 (2), p.144-153

2009

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Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

Journal of dairy science, 2010-02, Vol.93 (2), p.463-472

2010

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The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

Journal of food engineering, 2009-09, Vol.94 (2), p.135-143

2009

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Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles

Meat science, 2007-04, Vol.75 (4), p.628-639

2007

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Implication of glass transition for the drying and stability of dried foods

Journal of food engineering, 1999, Vol.40 (1), p.71-79

1999

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Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions

Journal of food engineering, 2007-04, Vol.79 (4), p.1136-1143

2007

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A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying

Powder technology, 2005-01, Vol.149 (2), p.168-179

2005

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Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

International journal of food properties, 2009-01, Vol.12 (1), p.176-210

2009

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Development of stickiness of whey protein isolate and lactose droplets during convective drying

Chemical engineering and processing, 2007-05, Vol.46 (5), p.420-428

2007

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Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying

Chemical engineering and processing, 2007-05, Vol.46 (5), p.405-419

2007

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Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

Journal of food science, 2002-06, Vol.67 (5), p.1797-1802

2002

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ETHYLENE GAS FROM AN ETHYLENE-α-CYCLODEXTRIN INCLUSION COMPLEX POWDER RIPENS 'CALYPSO' MANGO FRUIT

Acta horticulturae, 2013 (1012), p.331-336

2013

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Hydrocolloid Gel Particles: Formation, Characterization, and Application

Critical reviews in food science and nutrition, 2008-05, Vol.48 (5), p.361-377

2008

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Application of the synthetic polymer approach to the glass transition of fruit leathers

Journal of food engineering, 2008-05, Vol.86 (2), p.243-250

2008

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Flavor encapsulation by spray drying: application to citral and linalyl acetate

Journal of food science, 1992-01, Vol.57 (1), p.217-221

1992

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Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

Journal of food engineering, 2004-03, Vol.62 (1), p.53-68

2004

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Spray drying of concentrated fruit juices

Drying technology, 1993, Vol.11 (5), p.1081-1092

1993

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Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Food chemistry, 2007, Vol.104 (4), p.1436-1444

2007

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Corrigendum to “Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions” [J. Food Eng. 79 (2007) 1136–1143]

Journal of food engineering, 2014-05, Vol.129, p.53-53

2014

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Effect of high power ultrasound waves on properties of meat: a review

International journal of food properties, 2004-12, Vol.7 (2), p.301-319

2004

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Problems associated with spray drying of sugar-rich foods

Drying technology, 1997, Vol.15 (2), p.671-684

1997

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Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modeling

Drying technology, 2003-01, Vol.21 (5), p.839-873

2003

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In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

Journal of food engineering, 2003-06, Vol.58 (1), p.11-22

2003

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Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex

Journal of agricultural and food chemistry, 1998-04, Vol.46 (4), p.1494-1499

1998

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Optimization of cocurrent spray drying process for sugar-rich foods. II.Optimization of spray drying process based on glass transition concept

Journal of food engineering, 2005, Vol.71, p.66-72

2005

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

Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles

Implication of glass transition for the drying and stability of dried foods

Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions

A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

Development of stickiness of whey protein isolate and lactose droplets during convective drying

Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying

Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

ETHYLENE GAS FROM AN ETHYLENE-α-CYCLODEXTRIN INCLUSION COMPLEX POWDER RIPENS 'CALYPSO' MANGO FRUIT

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Application of the synthetic polymer approach to the glass transition of fruit leathers

Flavor encapsulation by spray drying: application to citral and linalyl acetate

Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

Spray drying of concentrated fruit juices

Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Corrigendum to “Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions” [J. Food Eng. 79 (2007) 1136–1143]

Effect of high power ultrasound waves on properties of meat: a review

Problems associated with spray drying of sugar-rich foods

Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modeling

In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex

Optimization of cocurrent spray drying process for sugar-rich foods. II.Optimization of spray drying process based on glass transition concept

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