화학공학소재연구정보센터
검색결과 : 119건
No. Article
41 The effects of total protein/total solid ratio and pH on the spray drying process and rehydration properties of soy powder
Syll O, Khalloufi S, Mejean S, Schuck P
Powder Technology, 289, 60, 2016
42 Three dimensional characterization of morphology and internal structure of soft material agglomerates produced in spray fluidized bed by X-ray tomography
Pashminehazar R, Kharaghani A, Tsotsas E
Powder Technology, 300, 46, 2016
43 Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation
Gonzalez A, Martinez ML, Paredes AJ, Leon AE, Ribotta PD
Powder Technology, 301, 868, 2016
44 Dynamic water sorption for the study of amorphous content of vacuum-dried honey powder
Nurhadi B, Roos YH
Powder Technology, 301, 981, 2016
45 Continuous production of pure maltodextrin from cyclodextrin using immobilized Pyrococcus furiosus thermostable amylase
Cuong NP, Lee WH, Oh IN, Thuy NM, Kim DG, Park JT, Park KH
Process Biochemistry, 51(2), 282, 2016
46 Vancomycin and maltodextrin affect structure and activity of Staphylococcus aureus biofilms
Kiamco MM, Atci E, Khan QF, Mohamed A, Renslow RS, Abu-Lail N, Fransson BA, Call DR, Beyenal H
Biotechnology and Bioengineering, 112(12), 2562, 2015
47 Evaluation of sulfated maltodextrin as a novel anionic chiral selector for the enantioseparation of basic chiral drugs by capillary electrophoresis
Tabani H, Mahyari M, Sahragard A, Fakhari AR, Shaabani A
Electrophoresis, 36(2), 305, 2015
48 Effects of maltodextrin on hygroscopicity and crispness of apple leathers
Valenzuela C, Aguilera JM
Journal of Food Engineering, 144, 1, 2015
49 Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying
Nunes GL, Boaventura BCB, Pinto SS, Verruck S, Murakami FS, Prudencio ES, Amboni RDDC
Journal of Food Engineering, 151, 60, 2015
50 Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
Fioramonti SA, Arzeni C, Pilosof AMR, Rubiolo AC, Santiago LG
Journal of Food Engineering, 156, 31, 2015