Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates-Reference-Cited by-同舟云学术

Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

Published:2019-07 Issue: Volume:253 Page:14-20
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wu Shaozong,Fitzpatrick John,Cronin Kevin,Ahmed M. Rizwan^ORCID,Fitzpatrick Dara^ORCID,Miao Song^ORCID

Funder

China Scholarship Council

Teagasc project

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Multi-stage granulation: an approach to enhance final granule attributes;Al hassn;Chem. Eng. Res. Des.,2018

3. Insolubility of milk powder products – a minireview;Baldwin;Dairy Sci. Technol.,2010

4. Agglomeration during spray drying: physical and rehydration properties of whole milk/sugar mixture powders;Chever;LWT - Food Sci. Technol.,2017

5. The hot chocolate effect;Crawford;Am. J. Phys.,1982

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