Size-dependent enhancement in salt perception: Spraying approaches to reduce sodium content in foods

Salt Reduction to Prevent Hypertension and Cardiovascular Disease

(2020) Feng J. He et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

A high-salt diet compromises antibacterial neutrophil responses through hormonal perturbation

(2020) Katarzyna Jobin et al.   Science Translational Medicine

Improvement on flowability and fluidization of Group C particles after nanoparticle modification

(2019) Mengqi Han et al.   POWDER TECHNOLOGY

A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

(2019) Xiuxiu Teng et al.   DRYING TECHNOLOGY

Optimization of spray drying process parameters for production of groundnut milk powder

(2019) Dhritiman Saha et al.   POWDER TECHNOLOGY

Texture and colour characteristics, and optimisation of sodium chloride, potassium chloride and glycine of reduced‐sodium frankfurter

(2019) Chartchai Wilailux et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of spray dried probiotic Sohiong fruit powder with Lactobacillus plantarum

(2019) Kambhampati Vivek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of spray drying conditions on the properties of avocado powder drink

(2018) Denise Dantas et al.   FOOD CHEMISTRY

Physical properties, morphology and saltiness of salt particles as affected by spray drying conditions and potassium chloride substitution

(2018) Nathamol Chindapan et al.   POWDER TECHNOLOGY

Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients

(2018) Antoanela Patras   FOOD CHEMISTRY

Effect of water content on the flowability of hygroscopic powders

(2017) E. Juarez-Enriquez et al.   JOURNAL OF FOOD ENGINEERING

Particle size effects on structural and optical properties of BaF2 nanoparticles

(2017) Adriano B. Andrade et al.   RSC Advances

Optimising the shell thickness-to-radius ratio for the fabrication of oil-encapsulated polymeric microspheres

(2016) Yuan Gao et al.   CHEMICAL ENGINEERING JOURNAL

Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes

(2016) Daniela Maria Rodrigues et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets

(2016) M. Saifullah et al.   POWDER TECHNOLOGY

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

The morphology of salt crystals affects the perception of saltiness

(2015) Marcela Quilaqueo et al.   FOOD RESEARCH INTERNATIONAL

Dissolution of NaCl crystals in artificial saliva and water by video-microscopy

(2015) Marcela Quilaqueo et al.   FOOD RESEARCH INTERNATIONAL

Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers

(2015) Marvin Moncada et al.   JOURNAL OF DAIRY SCIENCE

Effect of spray-drying process on physical properties of sodium chloride/maltodextrin complexes

(2015) Hyung-Yong Cho et al.   POWDER TECHNOLOGY

Modeling and Comparison of Dissolution Profiles of Diltiazem Modified-Release Formulations

(2015) D. Samaha et al.   DISSOLUTION TECHNOLOGIES

Disorders of Sodium and Water Balance

(2014) Theresa R. Harring et al.   EMERGENCY MEDICINE CLINICS OF NORTH AMERICA

Salting Potency and Time-Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes

(2014) Tassyana Vieira Marques Freire et al.   JOURNAL OF SENSORY STUDIES

Electrospinning and electrospraying techniques: Potential food based applications

(2014) J. Anu Bhushani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural and optical properties of a NaCl single crystal doped with CuO nanocrystals

(2013) S. Addala et al.   Chinese Physics B

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese

(2013) Thais L T da Silva et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

(2013) Vanessa Rios de Souza et al.   JOURNAL OF DAIRY RESEARCH

Impact of Salt Crystal Size on in-Mouth Delivery of Sodium and Saltiness Perception from Snack Foods

(2013) Ruben Rama et al.   JOURNAL OF TEXTURE STUDIES

Microencapsulation ofGarciniafruit extract by spray drying and its effect on bread quality

(2013) Perumal Natarajan Ezhilarasi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of spray drying process parameters on the characteristic process indices and rheological powder properties of microencapsulated plant (Gypsophila) extract powder

(2013) Onur Ozdikicierler et al.   POWDER TECHNOLOGY

Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

(2012) J.L.H.C. Busch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical and sensory properties of regional sea salts

(2011) D. Vella et al.   FOOD RESEARCH INTERNATIONAL

ANALYSIS OF VARIOUS SWEETENERS IN PETIT SUISSE CHEESE: DETERMINATION OF THE IDEAL AND EQUIVALENT SWEETNESS

(2011) VANESSA RIOS DE SOUZA et al.   JOURNAL OF SENSORY STUDIES

A Gustotopic Map of Taste Qualities in the Mammalian Brain

(2011) X. Chen et al.   SCIENCE

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION