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Cited article:

Spray Dried Protein-Stabilized Emulsions as Vitamin Matrix Carriers: Contribution of Protein Aggregates and Lipid Nano- and Micro-Structures to Vitamin Long-Term Protection

Perla Relkin, Rizwan Shukat, Fernanda Peyronel and Florian Meneau
Food Biophysics 9 (4) 389 (2014)
https://doi.org/10.1007/s11483-014-9366-z

Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate

J. Osorio, J. Monjes, M. Pinto, C. Ramírez, R. Simpson and O. Vega
LWT - Food Science and Technology 58 (1) 109 (2014)
https://doi.org/10.1016/j.lwt.2014.02.016

Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying

Clémence Bernard, Bertrand Broyart, Rafik Absi, Pablo Granda and Perla Relkin
Food and Bioprocess Technology 6 (10) 2904 (2013)
https://doi.org/10.1007/s11947-012-0963-x

Factors Affecting the Functional Properties of Whey Protein Products: A Review

M.H. Abd El-Salam, Safinaz El-Shibiny and Aida Salem
Food Reviews International 25 (3) 251 (2009)
https://doi.org/10.1080/87559120902956224

Enhancement of protein structure-forming properties in liquid foams by spray drying

Clémence Bernard, Bertrand Broyart, Jean Vasseur, Pablo Granda and Perla Relkin
Dairy Science and Technology 88 (1) 65 (2008)
https://doi.org/10.1051/dst:2007017