1. Anandharamakrishnan C, Rielly C, Stapley A. Effects of process variables on the denaturation of whey proteins during spray drying. Dry Tech 2007; 25(5): 799-807. [ DOI:10.1080/07373930701370175] 2. Anandharamakrishnan C, Rielly CD, Stapley AG. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT-Food Sci Tech 2008; 41(2): 270-7. [ DOI:10.1016/j.lwt.2007.03.004] 3. Fang Y, Rogers S, Selomulya C, Chen XD. Functionality of milk protein concentrate: Effect of spray drying temperature. B Biochem Eng J 2012; 62: 101-5. [ DOI:10.1016/j.bej.2011.05.007] 4. Boonyai P, Bhandari B, Howes T. Stickiness measurement techniques for food powders: a review. Powder Tech 2004; 145(1): 34-46. [ DOI:10.1016/j.powtec.2004.04.039] 5. Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res Int 2007; 40(9): 1107-21. [ DOI:10.1016/j.foodres.2007.07.004] 6. Cai Y-Z, Corke H. Production and properties of spray‐dried Amaranthus betacyanin pigments. J Food Sci 2000; 65(7): 1248-52. [ DOI:10.1111/j.1365-2621.2000.tb10273.x] 7. Miki N, Akastu A. Effects of heating sterilization on color of tomato juice. Nippon Shok Kog Gakkaishi 1970; 17: 175-81. [ DOI:10.3136/nskkk1962.17.175] 8. Zanoni B, Peri C, Nani R, Lavelli V. Oxidative heat damage of tomato halves as affected by drying. Food Res Int 1998; 31(5): 395-401. [ DOI:10.1016/S0963-9969(98)00102-1] 9. Rattes ALR, Oliveira WP. Spray drying conditions and encapsulating composition effects on formation and properties of sodium diclofenac microparticles. Powder Tech 2007; 171(1): 7-14. [ DOI:10.1016/j.powtec.2006.09.007] 10. Peng Z, Li J, Guan Y, Zhao G. Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours. LWT-Food Sci Tech 2013; 51(1): 348-55. [ DOI:10.1016/j.lwt.2012.09.022] 11. Chegini G, Ghobadian B. Effect of spray-drying conditions on physical properties of orange juice powder. Dry Tech 2005; 23(3): 657-68. [ DOI:10.1081/DRT-200054161] 12. Banat F, Jumah R, Al‐Asheh S, Hammad S. Effect of operating parameters on the spray drying of tomato paste. Eng Life Sci 2002; 2(12): 403-7.
https://doi.org/10.1002/1618-2863(20021210)2:12<403::AID-ELSC403>3.0.CO;2-G [ DOI:10.1002/1618-2863(20021210)2:123.0.CO;2-G] 13. Bhandari BR, Datta N, Howes T. Problems associated with spray drying of sugar-rich foods. Dry Tech 1997; 15(2): 671-84. [ DOI:10.1080/07373939708917253] 14. Bazaria B, Kumar P. Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Bio. 2016; 14: 21-7. [ DOI:10.1016/j.fbio.2015.11.002] 15. Arpagaus C. A novel laboratory-scale spray dryer to produce nanoparticles. Dry Tech 2012; 30(10): 1113-21. [ DOI:10.1080/07373937.2012.686949] 16. Adhikari B, Howes T, Bhandari B, Troung V. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. J Food Eng 2004; 62(1): 53-68. [ DOI:10.1016/S0260-8774(03)00171-7] 17. Karaaslan İ, Dalgıç AC. Spray drying of liquorice (Glycyrrhiza glabra) extract. J Food Sci Tech 2014; 51(11): 3014-25. [ DOI:10.1007/s13197-012-0847-0] 18. Toro-Sierra J, Schumann J, Kulozik U. Impact of spray-drying conditions on the particle size of microparticulated whey protein fractions. Dairy Sci Tech 2013; 93: 487-503. [ DOI:10.1007/s13594-013-0124-7] 19. Chae S, Choi SH, Kim N, Sung J, Cho J. Integration of graphite and silicon anodes for the commercialization of high‐energy lithium‐ion batteries. Ang Chem Int Edi 2020; 59(1): 110-35. [ DOI:10.1002/anie.201902085] 20. Tonon RV, Brabet C, Hubinger MD. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 2008; 88(3): 411-8. [ DOI:10.1016/j.jfoodeng.2008.02.029] 21. Fang Z, Bhandari B. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res Int 2012; 48(2): 478-83. [ DOI:10.1016/j.foodres.2012.05.025] 22. Abadio F, Domingues A, Borges S, Oliveira V. Physical properties of powdered pineapple (Ananas comosus) juice-effect of malt dextrin concentration and atomization speed. J Food Eng 2004; 64(3): 285-7. [ DOI:10.1016/j.jfoodeng.2003.10.010] 23. Barrios QAJ, Perez MJA, Telotte J. A comprehensive analysis of critical variables used to design a spray dryer of whey protein concentrates. Chem Ind Chem Eng Quarter 2020: 26(2): 191-202. [ DOI:10.2298/CICEQ181117037B] 24. Obón J, Castellar M, Alacid M, Fernández-López J. Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. J Food Eng 2009; 90(4): 471-9. [ DOI:10.1016/j.jfoodeng.2008.07.013] 25. Tonon RV, Brabet C, Hubinger MD. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 2008; 88(3):411-8. [ DOI:10.1016/j.jfoodeng.2008.02.029] 26. Sharma SK, Le Maguer M. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Res Int 1996; 29: 309-15. [ DOI:10.1016/0963-9969(96)00029-4]
|