Effect of Humidity on Moisture Content and Forms of Lactose in Dried Whey-Reference-Cited by-同舟云学术

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Effect of Humidity on Moisture Content and Forms of Lactose in Dried Whey

Published:1941-08 Issue:8 Volume:24 Page:679-690
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Sharp Paul F.,Doob Hugo

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference14 articles.

1. United States Patents on Dried Whey. Bosworth, A. W. 1,246,858 (1917);

2. Chuck, F. Y. 2,016,592 (1935) ;

3. Eldredge, E. E. 1,923,427 (1933);

4. Kraft, G. H. 2,118,252 (1938) ;

5. Lavett, C. O. 2,172,393 (1939), 2,188,907 (1940), 2,197,804 (1940);

Cited by 13 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. Integrated production of whey protein concentrate and lactose derivatives: What is the best combination?;Food Research International;2015-07

2. Crystallization of Amorphous Lactose;Journal of Food Science;1992-05

3. Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model;Journal of Agricultural and Food Chemistry;1991-04

4. Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models;Journal of Food Science;1991-01

5. Nutritional and toxicological aspects of the Maillard browning reaction in foods;Critical Reviews in Food Science and Nutrition;1989-01

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