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More efficient and better spray drying by multicomponent analysis of single droplet drying
Both, Eline
(PhD candidate)
Boom, Remko
(Promotor)
Schutyser, Maarten
(Promotor)
Food Process Engineering
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/14
→
5/07/19
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Spray Drying
Food Science
100%
Maltodextrin
Food Science
100%
Whey Protein
Food Science
91%
Single Droplet Drying
Food Science
66%
Dry Matter Content
Food Science
41%
Casein
Food Science
33%
Drying Kinetics
Food Science
25%
Lactose
Food Science
25%
Research output
Research output per year
2019
2019
2019
1
internal PhD, WU
Research output per year
Research output per year
Powder morphology development during spray drying
Both, E. M.,
5 Jul 2019
, Wageningen:
Wageningen University
.
129 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Spray Drying
100%
Maltodextrin
100%
Whey Protein
91%
Single Droplet Drying
66%
Dry Matter Content
41%