Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors
- 1 April 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (3) , 1108-1114
- https://doi.org/10.1111/j.1365-2621.2002.tb09461.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by Gas Displacement PycnometryJournal of Food Science, 1999
- Porosity of Whey Protein‐Based Microcapsules Containing Anhydrous Milkfat Measured by Gas Displacement PycnometryJournal of Food Science, 1998
- Developments in Gum Acacias for the Encapsulation of FlavorsPublished by American Chemical Society (ACS) ,1995
- Flavor encapsulationFood Reviews International, 1989
- Encapsulated Orange OilPublished by American Chemical Society (ACS) ,1988
- Volatiles loss during atomization in spray dryingAIChE Journal, 1980
- The retention of organic volatiles in spray‐drying aqueous carbohydrate solutionsInternational Journal of Food Science & Technology, 1972
- Flavor Retention During DryingJournal of Dairy Science, 1969