| 1 |
Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying
Pascual-Pinede LA, Rascon MP, Quintanilla-Carvajal MX, Castillo-Morales M, Marin UR, Flores-Andrade E
Journal of Food Engineering, 245, 65, 2019 |
| 2 |
Synthesis of high-performance Li2FeSiO4/C composite powder by spray-freezing/freeze-drying a solution with two carbon sources
Fujita Y, Iwase H, Shida K, Liao JS, Fukui T, Matsuda M
Journal of Power Sources, 361, 115, 2017 |
| 3 |
A THREE-STAGE FREEZING MODEL FOR LIQUID DROPLETS WITH APPLICATIONS TO FOOD SPRAYS
Tanner FX, Feigl KA, Windhab EJ
Atomization and Sprays, 20(11), 1005, 2010 |
| 4 |
Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG
Volkert M, Ananta E, Luscher C, Knorr D
Journal of Food Engineering, 87(4), 532, 2008 |
| 5 |
Fundamentals of the spray freezing of foods - microstructure of frozen droplets
Hindmarsh JP, Russell AB, Chen XD
Journal of Food Engineering, 78(1), 136, 2007 |
| 6 |
Modelling of spray-freezing with compressed carbon dioxide
Henczka M, Baldyga J, Shekunov BY
Chemical Engineering Science, 61(9), 2880, 2006 |
| 7 |
Fundamentals of spray freezing of instant coffee
MacLeod CS, McKittrick JA, Hindmarsh JP, Johns ML, Wilson DI
Journal of Food Engineering, 74(4), 451, 2006 |
