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The spray drying of food flavors
Gary A. Reineccius
Food Science and Nutrition
Research output
:
Contribution to journal
›
Article
›
peer-review
300
Scopus citations
Overview
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Physics & Astronomy
food
75%
drying
68%
sprayers
64%
drying apparatus
13%
cyclones
13%
high temperature air
13%
accumulators
9%
molecular weight
9%
trapping
7%
viscosity
7%
life (durability)
6%
air
5%
water
5%
molecules
5%
temperature
2%
Engineering & Materials Science
Flavors
88%
Flavor compounds
22%
Molecular weight
12%
Air
12%
Molecules
11%
Viscosity
9%
Powders
9%
Water
6%
Temperature
4%
Chemical Compounds
Spray
64%
Food
48%
Weight
18%
Molecule
11%