María Dolors Guárdia

Influence of Particle Size Fractionation via Pulse Spray Drying on the Physicochemical and Functional Properties of Fruit Smoothie Powders

Fractionation of powders by Pulse Spray Drying (PSD) may improve drying behaviour in fruit smoothies prepared with apple, orange, banana, and whey protein. The objective of this study was to determine whether cyclone-based fractionation via PSD yields smoothie powder fractions wi...