Dairy Fat and Fat-Filled Powders: Process-Product Interactions

Author:

Schuck Pierre

Publisher

Springer International Publishing

Reference38 articles.

1. Aguilar, C. A., & Ziegler, G. R. (1994a). Physical and microscopic characterization of dry whole milk with altered lactose content. 1. Effect of lactose concentration. Journal of Dairy Science, 77, 1189–1197.

2. Aguilar, C. A., & Ziegler, G. R. (1994b). Physical and microscopic characterization of dry whole milk with altered lactose content. 2. Effect of lactose crystallization. Journal of Dairy Science, 77, 1198–1204.

3. Allison, S. D., Chang, B., Randolph, T. W., & Carpenter, J. F. (1999). Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding. Archives of Biochemistry and Biophysics, 365, 289–298.

4. Aule, O., & Worstorff, H. (1975). Influence of mechanical treatment of milk on quantities of FFA and free fat in the milk, as well as on the separability of the milk. Bulletin of the International Dairy Federation, 86, 116–120.

5. Blanchard, E., Zhu, P., & Schuck, P. (2014). Infant formula powders. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of food powders (pp. 465–483). Cambridge, UK: Woodhead Publishing Limited.

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