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10.1016/J.IDAIRYJ.2021.105134

In spray-dried emulsions a wide range of emulsifying constituents including proteins and low molecular weight emulsifiers are used.

Towards an improved understanding of spray-dried emulsions: impact of the emulsifying constituent combination on characteristics and storage stability

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10.3390/foods10020256

Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin–starch wall material with water as the liquid phase.

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent

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10.1016/J.LWT.2021.111040

This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spray-dried emulsions with different surface-active components (SAC).

Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides

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10.3390/antiox10020211

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions.

The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

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10.3390/foods10051059

As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

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10.1016/J.FOODHYD.2018.12.033

In conclusion the Tg of low protein spray dried emulsions can be increased and the surface fat decreased, helping to reduce susceptibility to stickiness.

Reducing stickiness in spray dried dairy emulsions

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Spray Dried Emulsions
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What is/are Spray Dried Emulsions?

Spray Dried Emulsions - In spray-dried emulsions a wide range of emulsifying constituents including proteins and low molecular weight emulsifiers are used. [1] Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin–starch wall material with water as the liquid phase. [2] This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spray-dried emulsions with different surface-active components (SAC). [3] The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. [4] As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21. [5] In conclusion the Tg of low protein spray dried emulsions can be increased and the surface fat decreased, helping to reduce susceptibility to stickiness. [6]