Influence of spray drying on the stability of food-grade solid lipid nanoparticles
Review articleOpen access
Abstract:

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.

Request full text

References (0)

Cited By (0)

No reference data.
No citation data.
Advertisement
Join Copernicus Academic and get access to over 12 million papers authored by 7+ million academics.
Join for free!