Changes in physicochemical and surface characteristics in milk protein powders during storage-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in physicochemical and surface characteristics in milk protein powders during storage

Published:2020-09-29 Issue:3 Volume:40 Page:638-652
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Phosanam Arissara¹²,Chandrapala Jayani¹,Huppertz Thom³⁴,Adhikari Benu¹^ORCID,Zisu Bogdan⁵

Affiliation:

1. School of Science, RMIT University, Melbourne, Victoria, Australia

2. Faculty of Natural Resources and Agro-Industry, Kasetsart University, Bangkok, Thailand

3. FrieslandCampina, Amersfoort, The Netherlands

4. Food Quality and Design group, Wageningen University, Wageningen, The Netherlands

5. Spraying System Co, Melbourne, Australia

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1824189

Reference83 articles.

1. Shelf-life of food powders

2. Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition

3. Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review

4. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

5. Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging;Journal of Applied Microbiology;2024-07

2. Effects of storage conditions on milk powder properties;Journal of Dairy Science;2023-10

3. Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder;Drying Technology;2023-09-14

4. Storage stability of powdered dairy ingredients: a review;Drying Technology;2021-04-14

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3