Inter-relationship between lactose crystallization and surface free fat during storage of infant formula
Author:
Funder
Vice-Chancellor’s Postgraduate Scholarship of RMIT University
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
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2. Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation;Drapala;Food Research International,2016
3. Influence of emulsifier type on the spray-drying properties of model infant formula emulsions;Drapala;Food Hydrocolloids,2017
4. Effect of composition and storage conditions on the flowability of dairy powders;Fitzpatrick;International Dairy Journal,2007
5. The contribution of milk fat towards the caking of dairy powders;Foster;International Dairy Journal,2005
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