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Drying Technology
An International Journal
Volume 31, 2013 - Issue 13-14: Drying of Proteins and Enzymes
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Original Articles

Enzyme Retention During Drying of Amorphous Sugar and Carbohydrate Solutions: Diffusion Model Revisited

Sachie Fujii Bio-Process Engineering Laboratory, Graduate School of Medicine & School of Engineering, Yamaguchi University, Tokiwadai, Ube, Japan
,
Noriko Yoshimoto Bio-Process Engineering Laboratory, Graduate School of Medicine & School of Engineering, Yamaguchi University, Tokiwadai, Ube, Japan
&
Shuichi Yamamoto Bio-Process Engineering Laboratory, Graduate School of Medicine & School of Engineering, Yamaguchi University, Tokiwadai, Ube, JapanCorrespondence[email protected]
Pages 1525-1531 | Published online: 26 Sep 2013

Citations (4)

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Read on this site (2)

Nora Alina Ruprecht & Reinhard Kohlus. (2023) Thermal damages in spray drying: Particle size-dependent protein denaturation using phycocyanin as model substrate. Drying Technology 41:14, pages 2357-2370.
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Nora Alina Ruprecht, Johannes Vincent Bürger & Reinhard Kohlus. (2023) Using phycocyanin as a marker to investigate drying history and structure formation in spray drying. Drying Technology 0:0, pages 1-14.
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Articles from other publishers (2)

La Choviya HAWA, Suriah Binti ALI, Sachie FUJII, Noriko YOSHIMOTO & Shuichi YAMAMOTO. (2014) Effects of Pre-Treatments on Browning of Lemon Peels during Dryingレモンピールの乾燥時の褐変に対する前処理の効果. Japan Journal of Food Engineering 15:3, pages 181-187.
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La Choviya HAWA, Suriah Binti ALI, Sachie FUJII, Noriko YOSHIMOTO & Shuichi YAMAMOTO. (2014) Drying Rates and Desorption Isotherms of Lemon Juice. Japan Journal of Food Engineering 15:2, pages 105-108.
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