Influence of spray drying on the stability of food-grade solid lipid nanoparticles
Review articleOpen access
2019/05/01 Full-length article DOI: 10.1016/j.foodres.2018.10.056
Journal: Food Research International
Highlights•Spray drying of food-grade solid lipid particles was investigated.•Impact of inlet temperature and wall material type upon spray drying was studied.•Low molecular weight maltodextrin was better in stabilizing the solid lipid particles.•The highest physical and polymorphic stability was achieved at Tinlet of 140 °C.
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