Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders-Reference-Cited by-同舟云学术

Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders

Published:2021-03 Issue: Volume:293 Page:110399
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

McSweeney David J.^ORCID,Maidannyk Valentyn,O'Mahony James A.,McCarthy Noel A.

Funder

Irish Department of Agriculture, Food and the Marine

Food Institutional Research Measure

DAIRYDRY

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Use of gases in dairy manufacturing: a review;Adhikari;Crit. Rev. Food Sci. Nutr.,2018

2. Innovative uses of milk protein concentrates in product development;Agarwal;J. Food Sci.,2015

3. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006

4. High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders;Augustin;J. Dairy Res.,2012

5. Bulk properties;Barbosa-Canovas,2005

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