Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers"
written by Marvin L. Moncada, Carlos E. Astete, Cristina M. Sabliov, Douglas W. Olson, Charles A. Boeneke, Kayanush J. Aryana,
published by Food and Nutrition Sciences, Vol.8 No.2, 2017

has been cited by the following article(s):

[1]	Biocompatible Polymers for the Synthesis of Nanosalts via Supramolecular Ion-Dipole Interaction
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[2]	Micro-and nano-scaled materials for strategy-based applications in innovative livestock products: A review
	Trends in Food Science & Technology, 2017

[3]	纳米喷雾干燥法制备食品生物活性成分微胶囊研究进展
	1970

[1]	Recent advances in implicit salt reduction innovative technologies: Innovative strategies and future challenges Food Research International, 2025 DOI:10.1016/j.foodres.2025.117346

[2]	Biocompatible Polymers for the Synthesis of Nanosalts via Supramolecular Ion–Dipole Interaction Journal of Agricultural and Food Chemistry, 2019 DOI:10.1021/acs.jafc.9b01927

[3]	Micro- and nano-scaled materials for strategy-based applications in innovative livestock products: A review Trends in Food Science & Technology, 2018 DOI:10.1016/j.tifs.2017.10.017