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Chemical Engineering Science, ISSN 0009-2509, 02/2016, Volume 141, pp. 315 - 329
Lysine, an important nutrient in dairy formulations, is easily damaged during spray drying. The quality of spray dried dairy powders can be enhanced when... 
Available lysine | Spray drying | Dairy powders | Computational fluid dynamics | Reaction kinetics | Drying kinetics | CFD | PERFORMANCE | REACTION-ENGINEERING APPROACH | ATOMIZATION | SIMULATION | WHEY PROTEINS | INACTIVATION | ENGINEERING, CHEMICAL | DRYER | DROPLET | Dairy products | Lactose | Chemical reaction, Rate of | Lysine | Fluid dynamics
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2015, Volume 64, Issue 1, pp. 405 - 411
Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins extraction. The broken rice fraction was enzymatically produced as black... 
Spray drying | Anthocyanins | Freeze drying | Microencapsulation | Black glutinous rice bran | PHYSICOCHEMICAL PROPERTIES | MILK POWDERS | STABILITY | FOOD SCIENCE & TECHNOLOGY | PIGMENTS
Journal Article
Chemistry – A European Journal, ISSN 0947-6539, 05/2014, Volume 20, Issue 19, pp. 5835 - 5839
A simple and general method for the large‐scale production of yolk–shell powders with various compositions by a spray‐drying process is reported. Metal... 
tin oxide | lithium‐ion batteries | nanoparticles | electrochemistry | spray drying | lithium-ion batteries | STORAGE | NANOSTRUCTURES | CHEMISTRY, MULTIDISCIPLINARY | COMPOSITE ANODES | TEMPERATURE | HIGH-PERFORMANCE ANODE | HOLLOW MICROSPHERES | ACCURATE CONTROL | Powders
Journal Article
International Journal of Food Science, ISSN 2356-7015, 2019, Volume 2019, pp. 8914852 - 12
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2005, Volume 71, Issue 1, pp. 55 - 65
A steady state mathematical model for co-current spray drying was developed for sugar-rich foods with the application of the glass transition temperature... 
Sucrose | Maltodextrin | Spray drying | Stickiness | Mathematical modeling | Sugar-rich foods | Glass transition temperature | Optimization | maltodextrin | sugar-rich foods | stickiness | HUMIDITY PROFILES | FOOD SCIENCE & TECHNOLOGY | sucrose | glass transition temperature | DRYERS | ENGINEERING, CHEMICAL | CELL MODEL | optimization | AIR-TEMPERATURE | mathematical modeling | spray drying
Journal Article
ISBN 8798660683, xii, 464
Book
1980, v.
Book
1979, 3d ed. --, ISBN 0470265493, xv, 687
Book
1954, Chemical engineering progress monograph series, v. 50, Volume no. 2, 122
Book
Journal of Food Engineering, ISSN 0260-8774, 2011, Volume 105, Issue 2, pp. 367 - 378
Journal Article
1991, 5th ed. --, ISBN 0582062667, xiv, 725
Book
1985, 4th ed. --, ISBN 9780711458055, xiv, 696
Book