Structural and thermal transitions in micronized date fruit powder: influence of controlled particle size reduction

Applied Food Research 2026 Open access

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Authors: Mahfoodha Al-Riyami, Maha Al-Khalili, Zahir Al-Attabi, Mohammed Al-Khusaibi, Mohammad Shafiur Rahman, Nasser Abdullah Al-Habsi

DOI: 10.1016/j.afres.2026.101848

Cited by: 1

References: 61

Abstract

• ≤125 µm particles were mostly intact and spherical; 50-25 µm particles exhibited hollow, irregular shapes;

Date Palm Research Studies Microencapsulation and Drying Processes Food Drying and Modeling

References 61