Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut ( Vigna subterranea ) yogurt from reconstituted Bambara groundnut milk powder

Development of beetroot ( Beta vulgaris ) powder using foam mat drying

(2018) Mei Ling Ng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation

(2018) Jalal Dehghannya et al.   POWDER TECHNOLOGY

Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours

(2017) Opeolu M. Ogundele et al.   FOOD CHEMISTRY

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

(2017) Francine Albernaz Lobo et al.   FOOD CHEMISTRY

Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties

(2017) Adrian Körzendörfer et al.   FOOD RESEARCH INTERNATIONAL

Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity

(2017) Emilie Lang et al.   FOOD RESEARCH INTERNATIONAL

From yogurt to yield: Potential applications of lactic acid bacteria in plant production

(2017) John R. Lamont et al.   SOIL BIOLOGY & BIOCHEMISTRY

The Efficient Clade: Lactic Acid Bacteria for Industrial Chemical Production

(2017) Michael Sauer et al.   TRENDS IN BIOTECHNOLOGY

Evaluation of physicochemical properties of foam mat dried sour cherry powder

(2016) Elnaz Abbasi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire

(2015) Denis Yao et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Preparation of probiotic powder by the spray freeze-drying method

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

Study of the influence of soy lecithin addition on the wettability of buffalo milk powder obtained by spray drying

(2015) Martim Victor Hammes et al.   POWDER TECHNOLOGY

Production and Characterization of Milk Produced from Bambara Groundnut (Vigna subterranea) Varieties

(2014) Y.Y. Murevanhema et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides

(2013) Yichao Liang et al.   FOOD HYDROCOLLOIDS

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review

(2012) Anup Sharma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physical properties of yoghurt powder produced by spray drying

(2012) Banu Koç et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of Dryer Type on Surface Characteristics of Milk Powders

(2011) Kim Fyfe et al.   DRYING TECHNOLOGY

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus

(2010) Elizabeth W. Ng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A novel technique for determining glass–rubber transition in dairy powders

(2010) S.A. Hogan et al.   JOURNAL OF FOOD ENGINEERING

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

(2009) Susan M. Tosh et al.   FOOD RESEARCH INTERNATIONAL

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

(2007) Nakarin Jinapong et al.   JOURNAL OF FOOD ENGINEERING