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机译:低苯丙氨酸脱脂乳的喷雾干燥:优化工艺条件以改善溶解度和粒径
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;
Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, PO Box 4111, 31587-11167 Karadj, Iran;
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;
Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;
low-phenylalanine milk powder; particle size; response surface methodology; solubility; spray drying;
机译:低苯丙氨酸脱脂奶粉喷雾干燥器运行参数的响应面优化
机译:脱脂乳浓缩物干物质对微胶囊基质形成胶囊形成胶囊的影响
机译:脱脂奶粉在重构脱脂乳和浓缩物的组成和加工特性期间热处理,蒸发和喷雾干燥的影响
机译:固态稀奶油牛奶喷雾干燥的研究:进料固体含量对颗粒结构和功能的影响
机译:喷雾干燥的乳脂乳液的性能受壁材类型以及加工和储存条件的影响。
机译:喷雾干燥微囊化s草乙醇提取物:抗麦芽糖糊精与酪蛋白酸钠脱脂牛奶和β-环糊精互补对喷雾干粉质量的影响
机译:用于吸入的糖纳米多孔微粒(NPMPS)的喷雾干燥过程条件的优化