http://researchonline.federation.edu.au/vital/access/manager/Index ${session.getAttribute("locale")} 5 Effects of emulsification of fat on the surface tension of protein solutions and surface properties of the resultant spray-dried particles http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:5408 Wed 07 Apr 2021 13:45:03 AEST ]]> Investigation of relationship between surface tension of feed solution containing various proteins and surface composition and morphology of powder particles http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:5407 Wed 07 Apr 2021 13:45:03 AEST ]]> Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying : Experiments and modeling http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:2159 Wed 07 Apr 2021 13:33:13 AEST ]]> Characterization of the surface stickiness of fructose-maltodextrin solutions during drying http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:2157 Wed 07 Apr 2021 13:33:13 AEST ]]> Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:2152 Wed 07 Apr 2021 13:33:13 AEST ]]> Spray drying of skim milk mixed with milk permeate : Effect on drying behavior, physicochemical properties, and storage stability of powder http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:2144 = 0.328 for SMP: MPP of 3: 7 and 0: 1 compared to a(w) >= 0.0.432 for SMP: MPP of 1: 0 and 3: 7). Addition of MP in SMP lowered the Tg values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical aw and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.]]> Wed 07 Apr 2021 13:33:12 AEST ]]>