${session.getAttribute("locale")} 5 Survival, fermentation activity and storage stability of spray dried Lactococcus lactis produced via different atomization regimes Wed 24 Jul 2019 16:23:36 AEST ]]> The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying Wed 10 Jul 2019 12:25:59 AEST ]]> The survival of lactococcus lactis in a convective-air-drying environment: The role of protectant solids, oxygen injury, and mechanism of protection Wed 08 Nov 2017 07:28:15 AEDT ]]> Surface modification of spray dried food and emulsion powders with surface-active proteins : A review Wed 06 Mar 2019 15:36:08 AEDT ]]> 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 Wed 06 Mar 2019 15:27:31 AEDT ]]> Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria Wed 05 Dec 2018 15:20:09 AEDT ]]> Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films 90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.]]> Tue 27 Mar 2018 15:13:00 AEDT ]]> Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying : A laboratory and pilot scale study Tue 26 Mar 2019 10:20:42 AEDT ]]> Complex coacervation between flaxseed protein isolate and flaxseed gum Φ1) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015.]]> Thu 22 Mar 2018 10:21:35 AEDT ]]> Interfacial and emulsifying properties of lentil protein isolate LPI > WPI > BSA > Lys, while their surface hydrophobicity was in the following order: BSA > LPI > NaCas > WPI > Lys. The EAI of emulsions stabilised by the above proteins ranged from 90.3 to 123.3 m 2/g and it was 93.3 ± 0.2 m 2/g in LPI-stabilised emulsion. However, the stability of LPI-stabilised emulsions was slightly lower compared to that of WPI and NaCas-stabilised emulsions at the same protein concentration at pH 7.0. The ESI of LPI emulsions improved substantially with decrease in droplet size when protein concentration was increased (20-30 mg/ml). Reduction of disulphide bonds enhanced both the EAI and ESI compared to untreated samples. Heat treatment of LPI dispersions resulted in poor emulsion stability due to molecular aggregation. The stability of LPI-stabilised emulsions was found to decrease in the presence of NaCl. This study showed that LPI can be as effective emulsifiers of oil-in-water emulsions as are WPI and NaCas at ≥20 mg/ml concentrations both at low and neutral pH. The emulsifying property of LPI can be improved by reducing the intra and inter-disulphide bond by using appropriate reducing agents. © 2012 Elsevier Ltd. All rights reserved.]]> Mon 25 Mar 2019 17:16:58 AEDT ]]> Effect of addition of proteins on the production of amorphous sucrose powder through spray drying Mon 10 Dec 2018 11:41:38 AEDT ]]> The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods Fri 26 Jul 2019 16:47:54 AEST ]]> Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying Fri 22 Mar 2019 14:20:29 AEDT ]]>