Physicochemical properties of spray dried nanoemulsions with varying final water and sugar contents

Journal of Food Engineering

Volumn 126, Issue , 2014, Pages 113-119

  Maher, Patrick G ^a   Roos, Yrjö H ^a   Fenelon, Mark A ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Free fat; Glass transition; Homogenization; Lactose crystallization; Microfluidization; Spray drying

Indexed keywords

CONTINUOUS PHASE; FREE FAT; LACTOSE CRYSTALLIZATIONS; MICROFLUIDIZATION; ONSET TEMPERATURE; OUTLET TEMPERATURE; PARTIAL REPLACEMENT; PHYSICOCHEMICAL PROPERTY;

GLASS; GLASS TRANSITION; HOMOGENIZATION METHOD; POWDERS; SUGAR (SUCROSE); SUGARS; WATER TREATMENT;

SPRAY DRYING;

EID: 84890096521     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.11.001     Document Type: Article

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