Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

Effect of amino acids on the stability of spray freeze-dried immunoglobulin G in sugar-based matrices

(2018) Fakhrossadat Emami et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Fabrication of uniform enzyme-immobilized carbohydrate microparticles with high enzymatic activity and stability via spray drying and spray freeze drying

(2018) Shengyu Zhang et al.   POWDER TECHNOLOGY

Shrinkage of spray-freeze-dried microparticles of pure protein for ballistic injection by manipulation of freeze-drying cycle

(2017) Georg Straller et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

(2017) Yuqi Pang et al.   JOURNAL OF FOOD QUALITY

Enhancement of oral bioavailability of vitamin E by spray-freeze drying of whey protein microcapsules

(2016) Parthasarathi S. et al.   FOOD AND BIOPRODUCTS PROCESSING

Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

(2016) Pedro J. García-Moreno et al.   JOURNAL OF FOOD ENGINEERING

Conventional spray-drying and future trends for the microencapsulation of fish oil

(2016) Cristian Encina et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

(2015) Tianjia Jiang et al.   FOOD CHEMISTRY

Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method

(2015) Swetank Y. Hundre et al.   FOOD CHEMISTRY

Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder

(2015) Jae-Young Her et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation of probiotic powder by the spray freeze-drying method

(2015) Jae-Young Her et al.   JOURNAL OF FOOD ENGINEERING

Spray freeze drying method for microencapsulation of Lactobacillus plantarum

(2015) R. Rajam et al.   JOURNAL OF FOOD ENGINEERING

Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics

(2015) S. Padma Ishwarya et al.   JOURNAL OF FOOD ENGINEERING

Spray-freeze-drying: A novel process for the drying of foods and bioproducts

(2015) S. Padma Ishwarya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Intradermal powder immunization with protein-containing vaccines

(2013) Nikolas T Weissmueller et al.   Expert Review of Vaccines

Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods

(2012) P. Karthik et al.   Food and Bioprocess Technology

A comparison between spray drying and spray freeze drying for dry powder inhaler formulation of drug-loaded lipid–polymer hybrid nanoparticles

(2012) Yajie Wang et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Microencapsulation of Lactobacillus plantarum (mtcc 5422) by spray-freeze-drying method and evaluation of survival in simulated gastrointestinal conditions

(2011) Priyanka Dolly et al.   JOURNAL OF MICROENCAPSULATION

M-RTLV agar, a novel selective medium to distinguish Lactobacillus casei and Lactobacillus paracasei from Lactobacillus rhamnosus

(2010) Takafumi Sakai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Probiotic-Fermented Milk Administration onGastrointestinal Survival of Lactobacillus casei ATCC 393 and Modulation of Intestinal Microbial Flora

(2010) Marianthi Sidira et al.   JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes

(2010) P. García-Segovia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of Lactobacillus paracasei by spray freeze drying

(2009) David Semyonov et al.   FOOD RESEARCH INTERNATIONAL

Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry

(2008) C. Contreras et al.   JOURNAL OF FOOD ENGINEERING

Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins

(2007) C. Anandharamakrishnan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY