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Drying Technology
An International Journal
Volume 30, 2012 - Issue 14
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Original Articles

Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles

Yun Yun Xu School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, Australia
,
Tony Howes School of Chemical Engineering, The University of Queensland, St. Lucia, Queensland, Australia
,
Benu Adhikari School of Science and Engineering, The University of Ballarat, Ballarat, Victoria, Australia
&
Bhesh Bhandari School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, AustraliaCorrespondence[email protected]
Pages 1548-1562 | Published online: 13 Nov 2012

Citations (18)

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Read on this site (5)

Maryam Mirlohi, Annamalai Manickavasagan & Amanat Ali. (2022) The effect of protein drying aids on the quantity and quality of spray dried sugar-rich powders: a systematic review. Drying Technology 40:6, pages 1068-1082.
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Marine Nuzzo, Anna Millqvist-Fureby, Jakob Sloth & Björn Bergenstahl. (2015) Surface Composition and Morphology of Particles Dried Individually and by Spray Drying. Drying Technology 33:6, pages 757-767.
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Yun Yun Xu, Tony Howes, Benu Adhikari & Bhesh Bhandari. (2013) Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles. Drying Technology 31:16, pages 1939-1950.
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Maomao Zeng, Benu Adhikari, Zhiyong He, Fang Qin, Xiaolin Huang & Jie Chen. (2013) Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis. Drying Technology 31:13-14, pages 1545-1552.
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V.P. Oikonomopoulou & M.K. Krokida. (2013) Novel Aspects of Formation of Food Structure during Drying. Drying Technology 31:9, pages 990-1007.
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Articles from other publishers (13)

Kudzai Chiodza & Neill J. Goosen. (2023) Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration. Food and Bioproducts Processing 141, pages 1-22.
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Fang Wang & Anthony N. Mutukumira. (2022) Microencapsulation of Limosilactobacillus reuteri DPC16 by spray drying using different encapsulation wall materials . Journal of Food Processing and Preservation 46:10.
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Kamil Wojciechowski. (2022) Surface tension of native and modified plant seed proteins. Advances in Colloid and Interface Science 302, pages 102641.
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Pasquale Del Gaudio, Chiara Amante, Roberta Civale, Valentina Bizzarro, Antonello Petrella, Giacomo Pepe, Pietro Campiglia, Paola Russo & Rita P. Aquino. (2020) In situ gelling alginate-pectin blend particles loaded with Ac2-26: A new weapon to improve wound care armamentarium. Carbohydrate Polymers 227, pages 115305.
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Ines Kutzli, Monika Gibis, Stefan K. Baier & Jochen Weiss. (2019) Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers. Food Hydrocolloids 93, pages 206-214.
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Tinuola Udoh & Jan Vinogradov. (2019) Experimental Investigations of Behaviour of Biosurfactants in Brine Solutions Relevant to Hydrocarbon Reservoirs. Colloids and Interfaces 3:1, pages 24.
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I.M. Andersson, M. Glantz, M. Alexander, A. Millqvist-Fureby, M. Paulsson & B. Bergenståhl. (2018) Impact of surface properties on morphology of spray-dried milk serum protein/lactose systems. International Dairy Journal 85, pages 86-95.
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M. G. Aziz, Y. A. Yusof, C. Blanchard, M. Saifullah, A. Farahnaky & G. Scheiling. (2018) Material Properties and Tableting of Fruit Powders. Food Engineering Reviews 10:2, pages 66-80.
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Ewa Domian, Anna Brynda-Kopytowska & Agata Marzec. (2017) Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose. Food and Bioprocess Technology 10:7, pages 1374-1386.
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Pasquale Del Gaudio, Paola Russo, Rosalia Rodriguez Dorado, Francesca Sansone, Teresa Mencherini, Franco Gasparri & Rita Patrizia Aquino. (2017) Submicrometric hypromellose acetate succinate particles as carrier for soy isoflavones extract with improved skin penetration performance. Carbohydrate Polymers 165, pages 22-29.
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Marta Munoz-Ibanez, Marine Nuzzo, Christelle Turchiuli, Björn Bergenståhl, Elisabeth Dumoulin & Anna Millqvist-Fureby. (2016) The microstructure and component distribution in spray-dried emulsion particles. Food Structure 8, pages 16-24.
Crossref
Sarim Khem, Darryl M. Small & Bee K. May. (2016) The behaviour of whey protein isolate in protecting Lactobacillus plantarum. Food Chemistry 190, pages 717-723.
Crossref
B. Bhandari. 2013. Handbook of Food Powders. Handbook of Food Powders 1 25 .

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