Surface formation phenomena of DHA-containing emulsion during convective droplet drying

Journal of Food Engineering

Volumn 150, Issue , 2015, Pages 50-61

  Wang, Yang ^a,b   Che, Liming ^a   Fu, Nan ^c   Chen, Xiao Dong ^a,c   Selomulya, Cordelia ^b  

^a XIAMEN UNIVERSITY   (China)

^b MONASH UNIVERSITY   (Australia)

^c SOOCHOW UNIVERSITY   (China)

Author keywords

Crust formation; DHA encapsulated particle; Dissolution behavior; Single droplet drying; Surface properties

Indexed keywords

DISSOLUTION; DROPS; EMULSIFICATION; EMULSIONS; OIL SHALE; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTIES;

CRUST FORMATIONS; DISSOLUTION BEHAVIOR; ENVIRONMENT-SENSITIVE; OCTENYL SUCCINIC ANHYDRIDE; PARTICLE FORMATION MECHANISM; SINGLE DROPLET DRYING; SURFACE OIL COVERAGES; WHEY PROTEIN CONCENTRATE;

DRYING;

EID: 84912534754     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.10.025     Document Type: Article

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