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Martha L. Taboada, Nico Leister, Heike P. Karbstein and Volker Gaukel
Spray drying of whey protein-based emulsions is a common task in food engineering. Lipophilic, low molecular weight emulsifiers including lecithin, citrem, and mono- and diglycerides, are commonly added to the formulations, as they are expected to improv...
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