<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-3033</journal-id>
<journal-title><![CDATA[Ingeniería y competitividad]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. compet.]]></abbrev-journal-title>
<issn>0123-3033</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad del Valle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-30332022000100001</article-id>
<article-id pub-id-type="doi">10.25100/iyc.24i1.10582</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Evaluation of a functional beverage obtained by spray drying]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de una bebida funcional obtenida mediante secado por aspersión]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chavez-Salazar]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Urbano]]></surname>
<given-names><![CDATA[Diego A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Sánchez]]></surname>
<given-names><![CDATA[Juan C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[Francisco J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Caldas Facultad de Ingenierías Programa de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Manizales ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-30332022000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-30332022000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-30332022000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract With this work, a functional and natural powder beverage was obtained based on natural ingredients with high protein content through the spray drying process. Two formulations of a functional beverage were sensorially evaluated, selecting only one of them, which was subjected to the following operating conditions: speed of the atomizer disk (30,000 RPM), air inlet temperature (145°C), and temperature air outlet (80°C). In addition to the above, the physicochemical and bromatological analysis was carried out both to the functional food in a liquid state and to that obtained in powder in order to compare its nutritional quality. The physicochemical and nutritional characteristics, in particular the protein content of the functional product in powder, were preserved, and once reconstituted in water it had a good sensory acceptance.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Con este trabajo se obtuvo una bebida funcional y natural en polvo a base de ingredientes naturales con alto contenido proteico mediante el proceso de secado por aspersión. Se evaluaron sensorialmente dos formulaciones de una bebida funcional, seleccionando solo una de ellas, la cual se sometió a las siguientes condiciones de operación: velocidad del disco atomizador (30,000 RPM), temperatura de entrada del aire (145 °C) y temperatura de salida del aire (80 °C). Aunado a lo anterior se realizó el análisis fisicoquímico y bromatológico tanto al alimento funcional en estado líquido como al obtenido en polvo con el fin de comparar su calidad nutricional. Las características fisicoquímicas y nutricionales, en particular el contenido proteico del producto funcional en polvo se conservó y una vez reconstituido en agua tuvo una buena aceptación sensorial.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[dehydration]]></kwd>
<kwd lng="en"><![CDATA[functional beverage]]></kwd>
<kwd lng="en"><![CDATA[protein content]]></kwd>
<kwd lng="en"><![CDATA[sensory acceptance]]></kwd>
<kwd lng="es"><![CDATA[aceptación sensorial]]></kwd>
<kwd lng="es"><![CDATA[bebida funcional]]></kwd>
<kwd lng="es"><![CDATA[contenido proteico]]></kwd>
<kwd lng="es"><![CDATA[deshidratación]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Çopur]]></surname>
<given-names><![CDATA[ÖU]]></given-names>
</name>
<name>
<surname><![CDATA[Incedayi]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Karabacak]]></surname>
<given-names><![CDATA[AÖ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[2 - Technology and Nutritional Value of Powdered Drinks]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Grumezescu]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
<name>
<surname><![CDATA[Holban]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
</person-group>
<source><![CDATA[Production and Management of Beverages Volume 1: The Science of Beverages]]></source>
<year>2019</year>
<page-range>47-83</page-range><publisher-name><![CDATA[Elsevier Inc]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guneser]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Isleten]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Aydeniz]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Karagul]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[1 - Engineering of milk-based beverages: current status, developments, and consumer trends]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Grumezescu]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
<name>
<surname><![CDATA[Holban]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
</person-group>
<source><![CDATA[Milk-Based Beverages Volume 9: The Science of Beverages]]></source>
<year>2019</year>
<page-range>1-37</page-range><publisher-name><![CDATA[Elsevier Inc]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vaibhav]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Gajinder]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Acute myocardial infarction in young newbie bodybuilder using multiple steroid and protein supplements]]></article-title>
<source><![CDATA[Journal of cardiology cases]]></source>
<year>2020</year>
<volume>21</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>134-6</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Marinus]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Clemens]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Hetty]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Oats in healthy gluten-free and regular diets A perspective]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2018</year>
<volume>110</volume>
<page-range>3-10</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fulgoni]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Chu]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[O'Shea]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Joanne]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[DiRienzo]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Oatmeal consumption is associated with better diet quality and lower body mass index in adults The national health and nutrition examination survey (NHANES), 2001-2010]]></article-title>
<source><![CDATA[Nutrition research]]></source>
<year>2015</year>
<volume>35</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>1052-9</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mendoza]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Arteaga]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Degradation of vitamin C in a product made from mango (Mangifera Indica L ) and whey protein]]></article-title>
<source><![CDATA[Ciencia &amp; Tecnología Agropecuaria]]></source>
<year>2017</year>
<volume>18</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>125-37</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mazorra]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Mora]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Leandro]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production of whey protein hydrolysates with angiotensin-converting enzyme-inhibitory activity using three new sources of plant proteases]]></article-title>
<source><![CDATA[Biocatal Agric Biotechnol]]></source>
<year>2020</year>
<volume>28</volume>
<page-range>101724</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Paik]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Anticancer and immunomodulatory activity of egg proteins and peptides a review]]></article-title>
<source><![CDATA[Poult Sci]]></source>
<year>2019</year>
<volume>98</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>6505-16</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mishyna]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Martinez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Benjamin]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)]]></article-title>
<source><![CDATA[Food Res Int]]></source>
<year>2019</year>
<volume>116</volume>
<page-range>697-706</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="book">
<collab>ICBF</collab>
<source><![CDATA[Tabla de Composición de Alimentos Colombianos]]></source>
<year>2018</year>
<publisher-loc><![CDATA[Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Instituto colombiano de bienestar familiar ICBF]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Philip]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Selby]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enriching a protein drink with leucine augments muscle protein synthesis after resistance exercise in young and older men]]></article-title>
<source><![CDATA[Clinical Nutrition]]></source>
<year>2017</year>
<volume>36</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>888-95</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mehmood]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Ajay]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Sania]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Muhammad]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Rao]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Wahab]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Nauman]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Whey protein-based functional energy drinks formulation and characterization In: Grumezescu AM, Holban AM, editors]]></article-title>
<source><![CDATA[Sports and Energy Drinks Volumen 10: The science of beverages]]></source>
<year>2019</year>
<numero>10</numero>
<issue>10</issue>
<page-range>161-81</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Melson]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Nepocatych]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Madzima]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effects of whey and soy liquid breakfast on appetite response, energy metabolism, and subsequent energy intake]]></article-title>
<source><![CDATA[Nutrition]]></source>
<year>2019</year>
<volume>61</volume>
<page-range>179-86</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ewan]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Betina]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Nese]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Protein supplement consumption is linked to time spent exercising and high-protein content foods A multicentric observational study]]></article-title>
<source><![CDATA[Heliyon]]></source>
<year>2019</year>
<volume>5</volume>
<numero>4</numero>
<issue>4</issue>
</nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[O'Sullivan]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Norwood]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[O'Mahony]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Kelly]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Atomisation technologies used in spray drying in the dairy industry A review]]></article-title>
<source><![CDATA[J Food Eng]]></source>
<year>2019</year>
<volume>243</volume>
<page-range>57-69</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Piñón]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Leyva]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Terán]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Espinosa]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Saavedra]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Encapsulation of active ingredients in food industry by spray-drying and nano spray-drying technologies]]></article-title>
<source><![CDATA[Processes]]></source>
<year>2020</year>
<volume>8</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>889</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Araujo]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Leyva]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Aguirre]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Saavedra]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2017</year>
<volume>167</volume>
<page-range>317-25</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mendoza]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de las condiciones de secado por aspersión de un producto a base de lactosuero y pulpa de mango variedad Magdalena River (mangífera indica) adicionado con bifidobacterium bifidum]]></source>
<year>2015</year>
<publisher-loc><![CDATA[Cienaga de Oro ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de Cordoba]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="">
<collab>NTC</collab>
<source><![CDATA[Análisis sensorial. Metodología. Guía general. Colombia. Norma Técnica Colombiana 3925]]></source>
<year>2002</year>
</nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dufossé]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Galaupe]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Carlet]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Flamin]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Valla]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses]]></article-title>
<source><![CDATA[Food Res Int]]></source>
<year>2005</year>
<volume>38</volume>
<numero>8-9</numero>
<issue>8-9</issue>
<page-range>919-24</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cheng]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Barbano]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Drake]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[J Dairy Sci]]></source>
<year>2019</year>
<volume>102</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>2022-43</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carter]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Patel]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Barbano]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Drake]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates]]></article-title>
<source><![CDATA[J Dairy Sci]]></source>
<year>2018</year>
<volume>101</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>3900-9</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hoyos]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Bello]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Agama]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Alvarez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimising the heat moisture treatment of morado banana starch by response surface analysis]]></article-title>
<source><![CDATA[Starch/Staerke]]></source>
<year>2015</year>
<volume>67</volume>
<numero>11-12</numero>
<issue>11-12</issue>
<page-range>1026-34</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chevalier]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Rioux]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Angers]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Turgeon]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Study of the interactions between pectin in a blueberry puree and whey proteins Functionality and application]]></article-title>
<source><![CDATA[Food Hydrocoll]]></source>
<year>2019</year>
<volume>87</volume>
<page-range>61-70</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pushpadass]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Emerald]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Balasubramanyam]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Patel]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[11 - Rheological properties of milk-based beverages]]></article-title>
<source><![CDATA[Milk-Based Beverages]]></source>
<year>2019</year>
<volume>9</volume>
<page-range>373-96</page-range></nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nese]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Palugan]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Cerea]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Preparation and characterization of a powder manufactured by spray drying milk based formulations for the delivery of theophylline for pediatric use]]></article-title>
<source><![CDATA[Int J Pharm]]></source>
<year>2020</year>
<volume>580</volume>
<page-range>119227</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Masum]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Huppertz]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Chandrapala]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Adhikari]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Zisu]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical properties of spray-dried model infant milk formula powders Influence of whey protein-to-casein ratio]]></article-title>
<source><![CDATA[Int Dairy J]]></source>
<year>2020</year>
<volume>100</volume>
<page-range>1045-65</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Eckert]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Dos Santos]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials]]></article-title>
<source><![CDATA[LWT - Food Sci Technol]]></source>
<year>2017</year>
<volume>82</volume>
<page-range>176-83</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mahdi]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Mohammed]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Al]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying]]></article-title>
<source><![CDATA[Int J Biol Macromol]]></source>
<year>2020</year>
<volume>152</volume>
<page-range>1125-34</page-range></nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nese]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Palugan]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Cerea]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Preparation and characterization of a powder manufactured by spray drying milk based formulations for the delivery of theophylline for pediatric use]]></article-title>
<source><![CDATA[International Journal of Pharmaceutics]]></source>
<year>2020</year>
<volume>580</volume>
<page-range>119-227</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dasong]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of skim milk pre-acidification and retentate ph-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2019</year>
<volume>272</volume>
<page-range>539-48</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Swaminathan]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Don Bosco]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Francis]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Sabeena]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder]]></article-title>
<source><![CDATA[Powder Technology]]></source>
<year>2015</year>
<volume>274</volume>
<page-range>37-43</page-range></nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="">
<collab>ISO</collab>
<source><![CDATA[ISO 12647-2:2004 Graphic technology - Process control for the production of half-tone colour separations, proof and production prints - Part 2: Offset lithographic processes]]></source>
<year>2004</year>
</nlm-citation>
</ref>
<ref id="B34">
<label>34</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Largo]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Cortés]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Ciro]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of maltodextrin and spray drying process conditions on sugarcane juice powder quality]]></article-title>
<source><![CDATA[Rev Fac Nac Agron]]></source>
<year>2014</year>
<volume>68</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>7509-20</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>35</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Given]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Encapsulation of Flavors in Emulsions for Beverages]]></article-title>
<source><![CDATA[Curr Opin Colloid Interface Sci]]></source>
<year>2009</year>
<volume>14</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>43-7</page-range></nlm-citation>
</ref>
<ref id="B36">
<label>36</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Both]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Boom]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Schutyser]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures]]></article-title>
<source><![CDATA[Powder Technol]]></source>
<year>2020</year>
<volume>363</volume>
<page-range>519-24</page-range></nlm-citation>
</ref>
<ref id="B37">
<label>37</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fang]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Rogers]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Selomulya]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functionality of milk protein concentrate Effect of spray drying temperature]]></article-title>
<source><![CDATA[Biochem Eng]]></source>
<year>2012</year>
<volume>62</volume>
<page-range>101-5</page-range></nlm-citation>
</ref>
<ref id="B38">
<label>38</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ruano]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Ciro]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Sepúlveda]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Concentrates of sugarcane juice and whey protein Study of a new powder product obtained by spray drying of their combinations]]></article-title>
<source><![CDATA[Powder Technol]]></source>
<year>2018</year>
<volume>333</volume>
<page-range>429-38</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
