References

• Adhikari, B., Howes, T., Wood, B. J., & Bhandari, B. R. (2009). The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying. Journal of Food Engineering, 94(2), 135–143. doi:10.1016/j.jfoodeng.2009.01.022
   Web of Science ®Google Scholar
• Al-AshenL, S., Jumah, R., Banat, F., & Hammad, S. (2003). The use of experimental factorial design for analysing the effect of spray-dryer operating variables on the production of tomato powder. Transaction Institute Chemical Engineering, 81(2), 81–88. doi:10.1205/096030803322088215
   Web of Science ®Google Scholar
• Benkovic, M., & Bauman, I. (2009). Flow properties of commercial infant formula powders. World Academy of Science, Engineering and Technology, 54, 495–499.
   Google Scholar
• Bhandari, B., Datta, N., Crooks, R., Howes, T., & Rigby, S. (1997). A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods. Drying Technology, 15(10), 2509–2525. doi:10.1080/07373939708917373
   Web of Science ®Google Scholar
• Buma, T. J. (1971). Free fat in spray-dried whole milk. 5. Cohesion. Determination, influence of particle size, moisture content and free-fat content. Netherlands Milk and Dairy Journal, 25, 107–122.
   Google Scholar
• Chegini, G. R., & Ghobadian, B. (2005). Effect of spray drying conditions on physical properties of orange juice powder. Drying Technology, 23, 657–668. doi:10.1081/DRT-200054161
   Web of Science ®Google Scholar
• Chen, Y., Jallo, L., Quintanilla, M. A. S., & Dave, R. (2010). Characterization of particle and bulk level cohesion reduction of surface modified fine aluminum powders. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 361(1–3), 66–80. doi:10.1016/j.colsurfa.2010.03.015
   Web of Science ®Google Scholar
• Chindapan, N., Devahastin, S., & Chiewchan, N. (2010). Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder. Journal of Food Engineering, 99(1), 31–39. doi:10.1016/j.jfoodeng.2010.01.027
   Web of Science ®Google Scholar
• Cocke, D. L., Mollah, M. Y., Parga, J. R., Hess, T. R., & Ortego, J. D. (1992). An XPS and SEM/EDS characterization of leaching effects on lead- and zinc-doped Portland cement. Journal of Hazardous Materials, 30(1), 83–95. doi:10.1016/0304-3894(92)87076-R
   Web of Science ®Google Scholar
• Gallo, L., Llabot, J. M., Allemandi, D., Bucalá, V., & Piña, J. (2011). Influence of spray-drying operating conditions on Rhamnus purshiana (Cáscara sagrada) extract powder physical properties. Powder Technology, 208, 205–214. doi:10.1016/j.powtec.2010.12.021
   Web of Science ®Google Scholar
• Goula, A. M., & Adamopoulos, K. G. (2008a). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: I. Drying kinetics and product recovery. Drying Technology, 26(6), 714–725. doi:10.1080/07373930802046369
   Web of Science ®Google Scholar
• Goula, A. M., & Adamopoulos, K. G. (2008b). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26, 726–737. doi:10.1080/07373930802046377
   Web of Science ®Google Scholar
• Hamano, M., & Sugimoto, H. (1978). Water sorption, reduction of caking and improvement of free flowingness of powdered soy sauce and miso. Journal of Food Processing and Preservation, 2(3), 185–196. doi:10.1111/j.1745-4549.1978.tb00557.x
   Google Scholar
• Kim, E. H. J., Chen, X. D., & Pearce, D. (2003). On the mechanisms of surface formation and the surface compositions of industrial milk powders. Drying Technology, 21, 265–278. doi:10.1081/DRT-120017747
   Web of Science ®Google Scholar
• Landillon, V., Cassan, D., Morel, M. -H., & Cuq, B. (2008). Flowability, cohesive, and granulation properties of wheat powders. Journal of Food Engineering, 86, 178–193. doi:10.1016/j.jfoodeng.2007.09.022
   Web of Science ®Google Scholar
• Nijdam, J. J., & Langrish, T. A. G. (2006). The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering, 77, 919–925. doi:10.1016/j.jfoodeng.2005.08.020
   Web of Science ®Google Scholar
• Pisecky, J. (1978). Bulk density of milk powders. Dairy Industries International, 2, 4–11.
   Google Scholar
• Reiniccius, G. A. (2001). Multiple-core encapsulation – the spray drying of food ingredients. In P. Vilstrup (Ed.), Microencapsulation of food ingredients (pp. 151–185). Surrey, BC: Leatherhead Publishing.
   Google Scholar
• Telang, A. M., & Thorat, B. N. (2010). Optimization of process parameters for spray drying of fermented soy milk. Drying Technology, 28, 1445–1456. doi:10.1080/07373937.2010.482694
   Web of Science ®Google Scholar
• Teunou, E., Fitzpatrick, J. J., & Synnott, E. C. (1999). Characterisation of food powder flowability. Journal of Food Engineering, 39, 31–37. doi:10.1016/S0260-8774(98)00140-X
   Web of Science ®Google Scholar
• Walton, D. E. (2000). The morphology of spray-dried particles. A qualitative view. Drying Technology, 18(9), 1943–1986. doi:10.1080/07373930008917822
   Web of Science ®Google Scholar
• Walton, D. E., & Mumford, C. J. (1999). The morphology of spray-dried particles, the effect of process variables upon the morphology of spray-dried particles. Chemical Engineering Research and Design, 77(5), 442–460. doi:10.1205/026387699526296
   Web of Science ®Google Scholar
• Wang, W., Jiang, Y., & Zhou, W. (2013). Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids. Journal of Food Engineering, 119(4), 724–730. doi:10.1016/j.jfoodeng.2013.06.047
   Web of Science ®Google Scholar
• Wang, W., & Zhou, W. (2012). Characterization of spray-dried soy sauce powders using maltodextrins as carrier. Journal of Food Engineering, 109(3), 399–405. doi:10.1016/j.jfoodeng.2011.11.012
   Web of Science ®Google Scholar
• Wang, W., & Zhou, W. (2013). Water adsorption and glass transition of spray dried soy sauce powders using maltodextrins as carrier. Food and Bioprocess Technology, 6(10), 2791–2799. doi:10.1007/s11947-012-0992-5
   Web of Science ®Google Scholar
• Wang, W., & Zhou, W. (2015). Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier. Food Chemistry, 168, 417–422. doi:10.1016/j.foodchem.2014.07.065
   PubMed Web of Science ®Google Scholar