91 |
State-space thermodynamic modeling of vanilla ethanolic extract spray drying with heat pump and N-2 Aguirre-Alonso RO, Huesca-Osorio CA, Salgado-Cervantes MA, Tejero-Andrade JM, Rodriguez-Jimenes GC, Garcia-Alvarado MA Journal of Food Engineering, 243, 70, 2019 |
92 |
Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders Masum AKM, Chandrapala J, Adhikari B, Huppertz T, Zisu B Journal of Food Engineering, 254, 34, 2019 |
93 |
Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products Kaderides K, Goula AM Journal of Food Engineering, 253, 1, 2019 |
94 |
Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying Tao T, Ding Z, Hou DP, Prakash S, Zhao YN, Fan ZP, Zhang DM, Wang ZP, Liu M, Han J Journal of Food Engineering, 252, 10, 2019 |
95 |
Exploring the drying behaviors of microencapsulated noni juice using reaction engineering approach (REA) mathematical modelling Zhang C, Fu N, Queka SY, Zhang JY, Chen XD Journal of Food Engineering, 248, 53, 2019 |
96 |
Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying Moghbeli S, Jafari SM, Maghsoudlou Y, Dehnad D Journal of Food Engineering, 242, 124, 2019 |
97 |
Spray drying of high pressure jet-processed condensed skim milk Hettiarachchi CA, Voronin GL, Harte FM Journal of Food Engineering, 261, 1, 2019 |
98 |
Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching Morrow EA, Terban MW, Lee JW, Thomas LC, Billinge SJL, Schmidt SJ Journal of Food Engineering, 261, 87, 2019 |
99 |
Microencapsulation of pepsin in the spray-dried WPI (whey protein isolates) matrices for controlled release Tan SW, Zhong C, Langrish T Journal of Food Engineering, 263, 147, 2019 |
100 |
Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders Haas K, Obernberger J, Zehetner E, Kiesslich A, Volkert M, Jaeger H Journal of Food Engineering, 263, 398, 2019 |