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Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickiness
Hae Kim, Andres Letona, Dayoung Lim, Daeung Yu, Nam Soo Han, Dong Zhao and Donghwa Chung Food Science and Biotechnology 34(1) 149 (2025) https://doi.org/10.1007/s10068-024-01658-1
High outlet temperatures reduced the water content for Lactobacillus death during spray drying process
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry
Sena Kuzu, Baris Ozel, Sirvan Sultan Uguz, Sarper Dogdu, Mehmet Ali Marangoz, Leonid Grunin and Mecit Halil Oztop Journal of the Science of Food and Agriculture 105(1) 489 (2025) https://doi.org/10.1002/jsfa.13847
SPRAY-DRIED solid inhalable N-acetylcysteine microparticles: Preparation and mucolytic activity testing
Hana Hořavová, Andrea Peštálová, Sylvie Pavloková, Jana Kánská, František Lízal and Jan Gajdziok Journal of Drug Delivery Science and Technology 114 107622 (2025) https://doi.org/10.1016/j.jddst.2025.107622
Food processing strategies using glass transition and bio-food encapsulation for enhanced microbial management and food safety
Muthu Thiruvengadam, Jang-Won Kim, Ja-Min Lee, Yunwoo Park, Dagyeom Jeon, Mi-Jung Choi, Hyuk Song, Yeon-Ji Jo, Rekha Arcot, Rekha Thiruvengadam and Seung-Hyun Kim Food Chemistry 496 146630 (2025) https://doi.org/10.1016/j.foodchem.2025.146630
E-beam Irradiated Freeze-Dried Whey Fractions and Skimmed Camel and Cow Milk: Solubility, Water Holding Capacity, Microstructure and In Vitro α-amylase and α-glucosidase Inhibitory Activities
Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders
Ahmed M Hamed, Bruno Galli, Sean A Hogan, Mahmoud Abdel‐Hamid and Ehab Romeih International Journal of Dairy Technology 78(1) (2025) https://doi.org/10.1111/1471-0307.13148
Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies
Baris Ozel, Berkay Berk, Sirvan Sultan Uguz, Leonid Grunin and Mecit Halil Oztop Frontiers in Food Science and Technology 4 (2024) https://doi.org/10.3389/frfst.2024.1263380
Surviving process and transit: Controlled freeze drying, storage and enteric coated capsules for targeted delivery of probiotic Lactobacillus acidophilus
Stabilisation of evaporation and spray drying processes with municipal or reverse osmosis water as an entry point for chlorate during manufacture of skim milk powder
Goat milk powder supplemented with branched‐chain fatty acid: influence on quality and microstructure
Xiaoxue Fan, Xinlu Yuan, Mengyao Huang, Cunfang Wang, Hua Jiang, Xiaoning Zhang and Hongyan Sun Journal of the Science of Food and Agriculture 103(5) 2631 (2023) https://doi.org/10.1002/jsfa.12379
Shelf‐life prediction of milk‐millet powders
Aditya Sukumar Pasagadi, Arun Kumar Prakash, Vikram Simha Harthikote Veerendrasimha, Seethu Bhasi Geethambika, Magdaline Eljeeva Emerald Franklin and Heartwin A. Pushpadass Journal of Food Process Engineering 46(10) (2023) https://doi.org/10.1111/jfpe.14204
Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy
Regis Badin, Claire Gaiani, Stephane Desobry, Sangeeta Prakash, Bhesh Bhandari and Jennifer Burgain Food Hydrocolloids 145 109081 (2023) https://doi.org/10.1016/j.foodhyd.2023.109081
Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review
Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu and Jayani Chandrapala Food Reviews International 39(2) 772 (2023) https://doi.org/10.1080/87559129.2021.1928182
FUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER
Progress in CFD Simulations of Fluidized Beds for Chemical and Energy Process Engineering
Falah Alobaid, Naser Almohammed, Massoud Massoudi Farid, Jan May, Philip Rößger, Andreas Richter and Bernd Epple Progress in Energy and Combustion Science 91 100930 (2022) https://doi.org/10.1016/j.pecs.2021.100930
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder
Archana Bista, Eoin G Murphy, Colm P O'Donnell and Norah O'Shea International Journal of Dairy Technology 75(3) 690 (2022) https://doi.org/10.1111/1471-0307.12876
Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties
Regis Badin, Jennifer Burgain, Stephane Desobry, Bhesh Bhandari, Sangeeta Prakash and Claire Gaiani Food Hydrocolloids 132 107853 (2022) https://doi.org/10.1016/j.foodhyd.2022.107853
Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
Static and Dynamic Stickiness Tests to Measure Particle Stickiness
Erik J.G. Sewalt, Fuweng Zhang, Volkert van Steijn, J. Ruud van Ommen and Gabrie M.H. Meesters KONA Powder and Particle Journal 38 26 (2021) https://doi.org/10.14356/kona.2021017
Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion
Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization
B. R. Aguilar Uscanga, J. R. Solís Pacheco, J. A. Ragazzo-Sánchez, et al. Journal of Food Quality 2021 1 (2021) https://doi.org/10.1155/2021/6688266
Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
Mariana Rodríguez Arzuaga, Denise Felix da Silva, Epameinondas Xanthakis, Kataneh Aalaei, Tomasz Pawel Czaja, María Cristina Añón, Analía G. Abraham and Lilia Ahrné Powder Technology 390 473 (2021) https://doi.org/10.1016/j.powtec.2021.05.093
Main powder physicochemical characteristics influencing their reconstitution behavior
Natural food colorant from blackcurrant spray‐dried powder obtained by enzymatic treatment: Characterization and acceptability
Hernando Toscano Martínez, Maite Gagneten, Paulo Díaz‐Calderón, et al. Journal of Food Processing and Preservation 45(1) (2021) https://doi.org/10.1111/jfpp.15011
Effect of particle size and formulation on powder rheology
Inorganic Additive Improves the Survival of the Probiotic Lacticaseibacillus rhamnosus CRL1505 During Spray Drying, Rehydration, and Storage
M. A. Correa Deza, L. Díaz Vergara, S. Salva, M. A. Montenegro, G. Font de Valdez and C. L. Gerez Current Microbiology 78(11) 3863 (2021) https://doi.org/10.1007/s00284-021-02648-w
Functional Characterization of Basil (Ocimum basilicum L.) Seed Mucilage
Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
Theresia Heiden-Hecht, Martha L. Taboada, Monika Brückner-Gühmann, Heike P. Karbstein, Volker Gaukel and Stephan Drusch International Dairy Journal 121 105134 (2021) https://doi.org/10.1016/j.idairyj.2021.105134
Quality of Soybean Products in Terms of Essential Amino Acids Composition
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying
Ana Caroline Cichella Frabetti, Jaqueline Oliveira de Moraes, Vanessa Jury, Lionel Boillereaux and João Borges Laurindo Food Engineering Reviews 13(4) 884 (2021) https://doi.org/10.1007/s12393-021-09286-9
Crystallization behavior and crystal properties of lactose as affected by lactic, citric, or phosphoric acid
R. Wijayasinghe, D. Bogahawaththa, J. Chandrapala and T. Vasiljevic Journal of Dairy Science 103(12) 11050 (2020) https://doi.org/10.3168/jds.2020-18375
Carbohydrate-based Trojan microparticles as carriers for pulmonary delivery of lipid nanocapsules using dry powder inhalation
The development and application of sticky-point models to spray drying processes for the manufacturing of nutritional powder products and infant formulas
Spray drying of API nanosuspensions: Importance of drying temperature, type and content of matrix former and particle size for successful formulation and process development
Stefan Czyz, Martin Wewers, Jan Henrik Finke, Arno Kwade, Bernard van Eerdenbrugh, Michael Juhnke and Heike Bunjes European Journal of Pharmaceutics and Biopharmaceutics 152 63 (2020) https://doi.org/10.1016/j.ejpb.2020.04.021
Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders
Ahmed Zouari, Valérie Briard-Bion, Frédéric Gaucheron, Pierre Schuck, Claire Gaiani, Mehdi Triki, Hamadi Attia and Mohamed Ali Ayadi Food Chemistry 333 127514 (2020) https://doi.org/10.1016/j.foodchem.2020.127514
Spray drying lactose from organic solvent suspensions for aerosol delivery to the lungs
Wei-Ren Ke, Rachel Yoon Kyung Chang, Philip Chi Lip Kwok, Donghao Chen and Hak-Kim Chan International Journal of Pharmaceutics 591 119984 (2020) https://doi.org/10.1016/j.ijpharm.2020.119984
Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content
Heartwin A. Pushpadass, Hrishikesh Mitra, Magdaline Eljeeva Emerald Franklin, et al. Journal of Food Processing and Preservation (2020) https://doi.org/10.1111/jfpp.15106
Nozzle zone agglomeration in spray dryers: Effect of powder addition on particle coalescence
Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders
Katarzyna Samborska, Alicja Barańska, Karolina Szulc, Ewa Jankowska, Marzena Truszkowska, Ewa Ostrowska‐Ligęza, Rafał Wołosiak, Ewelina Szymańska and Aleksandra Jedlińska Journal of the Science of Food and Agriculture 100(5) 2224 (2020) https://doi.org/10.1002/jsfa.10247
Changes in physical and biochemical properties of spray dried camel and bovine milk powders.
Ahmed Zouari, Valerie Briard-Bion, Pierre Schuck, Fréderic Gaucheron, Guillaume Delaplace, Hamadi Attia and Mohamed Ali Ayadi LWT 128 109437 (2020) https://doi.org/10.1016/j.lwt.2020.109437
Microstructure and chemical composition of camel and cow milk powders’ surface
Ahmed Zouari, Pierre Schuck, Frédéric Gaucheron, Mehdi Triki, Guillaume Delaplace, Claire Gauzelin-Gaiani, Christelle Lopez, Hamadi Attia and Mohamed Ali Ayadi LWT 117 108693 (2020) https://doi.org/10.1016/j.lwt.2019.108693
Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders
Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders
Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins
Tatiana Lopes Fialho, Márcio Henrique Nogueira, Anne Moreau, Guillaume Delaplace, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho and Paulo Peres de Sá Peixoto Júnior Food Structure 22 100132 (2019) https://doi.org/10.1016/j.foostr.2019.100132
Microwave‐convective hot airdried jamun (Syzygium cumini L.) pulp powder: Optimization of drying aids
Short communication: Effect of lactose on the spray drying of Lactococcus lactis in dairy matrices
E. Martins, D.C. Cnossen, C.R.J. Silva, M. Vakarelova and A.F. Carvalho Journal of Dairy Science 102(11) 9763 (2019) https://doi.org/10.3168/jds.2019-16939
Salvatore Parisi, Sara M. Ameen, Shana Montalto and Anna Santangelo SpringerBriefs in Molecular Science, Maillard Reaction in Foods 21 (2019) https://doi.org/10.1007/978-3-030-22556-8_2
Usefulness of some Maillard reaction indicators for monitoring the heat damage of whey powder under conditions applicable to spray drying
Stabilization of HSV-2 viral vaccine candidate by spray drying
Daniel A. LeClair, Lillian Li, Nausheen Rahman, Emily D. Cranston, Zhou Xing and Michael R. Thompson International Journal of Pharmaceutics 569 118615 (2019) https://doi.org/10.1016/j.ijpharm.2019.118615
Atomisation technologies used in spray drying in the dairy industry: A review
Application of differential scanning calorimetry to freeze-dried milk and milk fractions
Alessandro Pugliese, Maria Paciulli, Emma Chiavaro and Germano Mucchetti Journal of Thermal Analysis and Calorimetry 137(2) 703 (2019) https://doi.org/10.1007/s10973-018-7971-7
Can spray freeze-drying improve the re-dispersion of crystalline nanoparticles of pure naproxen?
Co-encapsulation of coenzyme Q10 and vitamin E: A study of microcapsule formation and its relation to structure and functionalities using single droplet drying and micro-fluidic-jet spray drying
Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization
Tatiana Lopes Fialho, Evandro Martins, Carolina Rodrigues de Jesus Silva, Rodrigo Stephani, Guilherme Miranda Tavares, Arlan Caldas Pereira Silveira, Ítalo Tuler Perrone, Pierre Schuck, Luiz Fernando Cappa de Oliveira and Antônio Fernandes de Carvalho Drying Technology 36(14) 1688 (2018) https://doi.org/10.1080/07373937.2017.1421551
Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization