Influence of micro- and nano-bubble treatment on morphological characteristics and flow properties of spray-dried milk protein concentrate powders

Author:

Babu K.S.,Siliveru K.,Amamcharla J.K.

Publisher

American Dairy Science Association

Subject

General Medicine

Reference39 articles.

1. Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream;Adhikari;Int. Dairy J.,2020

2. Principle and applications of microbubble and nanobubble technology for water treatment;Agarwal;Chemosphere,2011

3. Amamcharla, J., B. Li, and Z. Liu, inventors. 2017. Use of micro-and nano-bubbles in liquid processing. United States patent number WO2017127636, A1.

4. Handbook of Drying for Dairy Products;Anandharamakrishnan,2017

5. Application of front-face fluorescence spectroscopy as a tool for monitoring changes in milk protein concentrate powders during storage;Babu;J. Dairy Sci.,2018

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