Challenges are commonly encountered in the bulk handling and application of high-protein
dairy powders, and are strongly influenced by their poor flowability. Powder flowability can …

Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce
transportation costs and facilitate handling during use. Dried LAB ferments are generally …

The present study focuses on the impact of lipid content (1.5, 13.8, and 26%(w/w)) and
pretreatment of dairy concentrates (air incorporation by whipping prior to spray-drying) on …

Curcumin is a natural polyphenol that has strong antioxidant, anti-inflammatory and anti-
carcinogenic properties, however, it is sensitive to light, oxygen and heat, and also presents …

Traditionally most protein ingredients are sold as a powder due to transport ease and longer
shelf life. Many high-protein powder ingredients such as milk protein concentrate with 85 …

Lactose and/or lactic acid was added to four acidified dairy formulations before spray drying
in a small-scale pilot plant spray dryer, to investigate the effect on powder surface …

Dairy powder, with abundant chemical components such as protein, fat, and lactose
possessing diverse physical and chemical structures, can exhibit a surface composition …

The dominant presence of fat at the surface of spray-dried milk powders has been widely
reported in the literature and described as resulting in unfavourable powder properties. The …

Abstract Cocoa of the Criollo, Forastero, and Trinitario varieties grown in the same
production area of the Republic of the Congo were simultaneously harvested and similar …

Purpose To study the effects of physicochemical properties of drug and polymer, as well as
the drug-polymer interactions, on the surface composition of SDDs. Methods Ethanol …