Surface modification of spray dried food and emulsion powders with surface-active proteins : A review
The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods
Interfacial and emulsifying properties of lentil protein isolate
The impact of various drying kinetics models on the prediction of sample temperature-time and moisture content-time profiles during moisture removal from stratum corneum
Complex coacervation between flaxseed protein isolate and flaxseed gum
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