Food powder rehydration-Reference-Cited by-同舟云学术

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Food powder rehydration

Published:2024 Issue: Volume: Page:295-316
ISSN:
Container-title:Handbook of Food Powders
language:en
Short-container-title:

Author:

Selomulya Cordelia,Fang Yuan,Wang Yong

Publisher

Elsevier

Reference141 articles.

1. Physical and microscopic characterization of dry whole milk with altered lactose content. 2. Effect of lactose crystallization;Aguilar;J. Dairy Sci.,1994

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

3. Particle surface design for enhanced reconstitution of fat-based food powders;Angelopoulou;Powder Technol.,2021

4. AOCS, 1987. Official Methods and Recommended Practices of the American Oil Chemists’ Society. In: Society, A.O.C. (Ed.) 3rd Edition, Champaign.

5. Dissolutive capillary penetration with expanding pores and transient contact angles;Asthana;J. Colloid Interface Sci.,2000

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