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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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Multi-scale mathematical modelling of spray dryers

Journal of food engineering, 2009-07, Vol.93 (2), p.218-228

Langrish, T.A.G.

2009

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Choosing an appropriate drying model for intermittent and continuous drying of bananas

Journal of food engineering, 2007-03, Vol.79 (1), p.330-343

2007

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Comparisons between different techniques for water-based extraction of pectin from orange peels

Desalination, 2008-01, Vol.218 (1), p.229-237

2008

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An investigation into lactose crystallization under high temperature conditions during spray drying

Food research international, 2010, Vol.43 (1), p.46-56

2010

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Assessing the rate of solid-phase crystallization for lactose: The effect of the difference between material and glass-transition temperatures

Food research international, 2008-07, Vol.41 (6), p.630-636

Langrish, T.A.G.

2008

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Development and characterisation of novel nutraceuticals with spray drying technology

Journal of food engineering, 2007-09, Vol.82 (1), p.84-91

2007

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The effect of temperature on the crystallinity of lactose powders produced by spray drying

Journal of food engineering, 2008-05, Vol.86 (2), p.288-293

2008

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Assessment of colour development in dried bananas – measurements and implications for modelling

Journal of food engineering, 2009-07, Vol.93 (2), p.177-182

2009

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Particle crystallization during spray drying in humid air

Journal of food engineering, 2010-07, Vol.99 (1), p.55-62

2010

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What is important in the simulation of spray dryer performance and how do current CFD models perform?

Applied mathematical modelling, 2006-11, Vol.30 (11), p.1281-1292

2006

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Assessing the relative tendency of different materials to crystallize in spray drying: A comparison between sodium chloride and lactose

Journal of food engineering, 2009-04, Vol.91 (4), p.521-525

Langrish, T.A.G.

2009

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A comparison of crystallisation approaches in spray drying

Journal of food engineering, 2008-09, Vol.88 (2), p.177-185

2008

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An assessment of the mechanisms for diffusion in the drying of bananas

Journal of food engineering, 2008-03, Vol.85 (2), p.201-214

2008

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Solid-phase crystal growth kinetics of spray-dried glucose powders

Food and bioproducts processing, 2015-01, Vol.93, p.58-68

2015

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investigation of milk powders produced by laboratory-scale spray dryer

Drying technology, 2005-01, Vol.23 (5), p.1043-1056

2005

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Comparing the crystallization of sucrose and lactose in spray dryers

Food and bioproducts processing, 2009-06, Vol.87 (2), p.87-95

2009

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Comparison of maltodextrin and skim milk wall deposition rates in a pilot-scale spray dryer

Powder technology, 2007-10, Vol.179 (1), p.84-89

2007

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Simulation of the Effects of Inlet Swirl on Gas Flow Patterns in a Pilot-Scale Spray Dryer

Chemical engineering research & design, 2004-07, Vol.82 (7), p.821-833

2004

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Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction

Journal of food engineering, 2012-03, Vol.109 (1), p.162-174

2012

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Spray drying of orange peel extracts: Yield, total phenolic content, and economic evaluation

Journal of food engineering, 2014-10, Vol.139, p.31-42

2014

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The effect of surface composition on the functional properties of milk powders

Journal of food engineering, 2006-12, Vol.77 (4), p.919-925

2006

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Simulation of Gas Flow Instability in a Spray Dryer

Chemical engineering research & design, 2003-07, Vol.81 (6), p.631-638

2003

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Prediction of wall deposition behaviour in a pilot-scale spray dryer using deposition correlations for pipe flows

Journal of Zhejiang University. A. Science, 2007-02, Vol.8 (2), p.301-312

2007

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Water-based extraction of pectin from flavedo and albedo of orange peels

Chemical engineering journal (Lausanne, Switzerland : 1996), 2006-07, Vol.120 (3), p.203-209

2006

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

Multi-scale mathematical modelling of spray dryers

Choosing an appropriate drying model for intermittent and continuous drying of bananas

Comparisons between different techniques for water-based extraction of pectin from orange peels

An investigation into lactose crystallization under high temperature conditions during spray drying

Assessing the rate of solid-phase crystallization for lactose: The effect of the difference between material and glass-transition temperatures

Development and characterisation of novel nutraceuticals with spray drying technology

The effect of temperature on the crystallinity of lactose powders produced by spray drying

Assessment of colour development in dried bananas – measurements and implications for modelling

Particle crystallization during spray drying in humid air

What is important in the simulation of spray dryer performance and how do current CFD models perform?

Assessing the relative tendency of different materials to crystallize in spray drying: A comparison between sodium chloride and lactose

A comparison of crystallisation approaches in spray drying

An assessment of the mechanisms for diffusion in the drying of bananas

Solid-phase crystal growth kinetics of spray-dried glucose powders

investigation of milk powders produced by laboratory-scale spray dryer

Comparing the crystallization of sucrose and lactose in spray dryers

Comparison of maltodextrin and skim milk wall deposition rates in a pilot-scale spray dryer

Simulation of the Effects of Inlet Swirl on Gas Flow Patterns in a Pilot-Scale Spray Dryer

Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction

Spray drying of orange peel extracts: Yield, total phenolic content, and economic evaluation

The effect of surface composition on the functional properties of milk powders

Simulation of Gas Flow Instability in a Spray Dryer

Prediction of wall deposition behaviour in a pilot-scale spray dryer using deposition correlations for pipe flows

Water-based extraction of pectin from flavedo and albedo of orange peels

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