Martha L. Taboada

Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

Martha L. Taboada, Theresia Heiden‐Hecht, Monika Brückner‐Gühmann et al. · Journal of Food Processing and Preservation · 2021 · 23 citations · Full text

Food Chemistry, Food Colloid, Spray Drying +12

Production of starch aerogel in form of monoliths and microparticles

Victor Baudron, Martha L. Taboada, Pavel Gurikov et al. · Colloid & Polymer Science · 2020 · 19 citations · Full text

Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size

Martha L. Taboada, Ann‐Christin Schäfer, Heike P. Schuchmann et al. · Journal of Food Process Engineering · 2020 · 19 citations · Full text

Food Colloid, Engineering, Fluid Mechanics +16

Oil droplet breakup during pressure swirl atomization of emulsions: Influence of emulsion viscosity and viscosity ratio

Martha L. Taboada, Eva Müller, Nora Fiedler et al. · Journal of Food Engineering · 2022 · 17 citations

Food Colloid, Engineering, Oil Droplet Breakup +7

Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions

Martha L. Taboada, Nico Leister, Volker Gaukel · ChemEngineering · 2020 · 14 citations · Full text

Food Colloid, Engineering, Chemistry +18