Zelin Zhou

Mar 31, 2024 | onlinelibrary.wiley.com | Zelin Zhou |Biomolecular Engineering The |Timothy A.G. Langrish

1 INTRODUCTION Spray drying has been widely used in many industries, including food manufacturing, chemical production, and pharmaceutical applications. During the spray drying processes of feeds that contain proteins and sugars, Maillard reactions may occur. Maillard reactions occur between reducing sugars and amino acids, and they have some undesirable consequences, including loss of nutritional values for the spray-dried products (Friedman, 1996; Martins et al., 2000; Zhou & Langrish, 2021a).