Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder

Spray Drying of Chicken Meat Protein Hydrolysate: Influence of Process Conditions on Powder Property and Dryer Performance

(2011) Louise Emy Kurozawa et al.   DRYING TECHNOLOGY

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

(2011) Cristhiane Caroline Ferrari et al.   DRYING TECHNOLOGY

Characterization of spray-dried soy sauce powders using maltodextrins as carrier

(2011) Wei Wang et al.   JOURNAL OF FOOD ENGINEERING

Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers

(2011) Hilal Şahin Nadeem et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Stabilization of the Bioactive Pigment ofOpuntiaFruits through Maltodextrin Encapsulation

(2010) Fernando Gandía-Herrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of spray-drying operating conditions on Rhamnus purshiana (Cáscara sagrada) extract powder physical properties

(2010) Loreana Gallo et al.   POWDER TECHNOLOGY

Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder

(2009) Louise Emy Kurozawa et al.   DRYING TECHNOLOGY

The use of spray drying technology to reduce bitter taste of casein hydrolysate

(2009) C.S. Favaro-Trindade et al.   FOOD HYDROCOLLOIDS

Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

(2009) Louise Emy Kurozawa et al.   JOURNAL OF FOOD ENGINEERING

Optimization of the Enzymatic Hydrolysis of Mussel Meat

(2009) Vanessa M. Silva et al.   JOURNAL OF FOOD SCIENCE

Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity

(2009) Phanipa Phanturat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

(2008) Athanasia M. Goula et al.   DRYING TECHNOLOGY

Manufacturing Better Quality Food Powders from Spray Drying and Subsequent Treatments

(2008) Xiao Dong Chen et al.   DRYING TECHNOLOGY

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

(2008) B. Giménez et al.   FOOD CHEMISTRY

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

(2008) Lijun You et al.   Innovative Food Science & Emerging Technologies

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

(2008) Louise Emy Kurozawa et al.   JOURNAL OF FOOD ENGINEERING

Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw

(2007) Zhong-Ji Qian et al.   BIORESOURCE TECHNOLOGY

Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

(2007) Shiyuan Dong et al.   FOOD CHEMISTRY