Lactose crystallization as affected by presence of lactic acid and calcium in model lactose systems-Reference-Cited by-同舟云学术

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Lactose crystallization as affected by presence of lactic acid and calcium in model lactose systems

Published:2016-06 Issue: Volume:178 Page:181-189
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chandrapala Jayani,Wijayasinghe Rangani,Vasiljevic Todor

Funder

Victoria University

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Lactose solubility and crystal growth as affected by mineral impurities;Bhargava;J. Food Sci.,1996

2. Properties of acid whey as a function of pH and temperature;Chandrapala;J. Dairy Sci.,2015

3. Lecturer's Handbook on Whey and Whey Products;De Wit,2001

4. Characteristics of acid whey powder partially demineralized by nano filtration;Dec;Pol. J. Food Nutr.,2006

5. A High-sensitivity, High-speed DSC Technique: Measurement of Amorphous Lactose;Gabbott,2003

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2. Interactions between lactose-proteins-minerals in dairy systems: A review;Milk Proteins - Technological Innovations, Sustainability and Novel Applications [Working Title];2024-09-13

3. Selective anomer crystallization from aqueous solution: Monitoring lactose recovery under mutarotation limitation via attenuated total reflection Fourier-transform spectroscopy and theoretical rate analysis;Journal of Dairy Science;2024-02

4. Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose;Foods;2023-12-07

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