Surface modification of spray dried food and emulsion powders with surface-active proteins: A review

Journal of Food Engineering

Volumn 93, Issue 3, 2009, Pages 266-277

  Jayasundera, M ^a   Adhikari, B ^a   Aldred, P ^a   Ghandi, A ^a  

^a UNIVERSITY OF BALLARAT   (Australia)

Author keywords

Emulsions; Proteins; Spray drying; Stickiness; Sugar rich foods; Surfactants

Indexed keywords

CURING; DEWATERING; EMULSIFICATION; FOOD PRODUCTS; POWDERS; PROTEINS; SUGAR (SUCROSE); SUGARS; SURFACE ACTIVE AGENTS; SURFACE TREATMENT;

ACTIVE PROTEINS; DRIED FOODS; LIQUID FOODS; MATERIAL SCIENCE; RESEARCH EFFORTS; SPRAY-DRIED POWDERS; STICKINESS; SUGAR-RICH FOODS; SURFACE MODIFICATIONS; SURFACTANTS; THEORETICAL FOUNDATIONS;

SPRAY DRYING;

EID: 63149167451     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.036     Document Type: Review

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