Links between particle surface hardening and rehydration impairment during micellar casein powder storage-Reference-Cited by-同舟云学术

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Links between particle surface hardening and rehydration impairment during micellar casein powder storage

Published:2016-12 Issue: Volume:61 Page:277-285
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Burgain Jennifer,Scher Joël,Petit Jeremy,Francius Gregory,Gaiani Claire

Funder

French Dairy Interbranch Organization

University of Queensland

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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

2. Insolubility of milk powder products–A minireview;Baldwin;Dairy Science & Technology,2010

3. Measuring the nanomechanical properties and surface forces of materials using an atomic force microscope;Burnham;Journal of Vacuum Science & Technology A,1989

4. Correlating particle hardness with powder compaction performance;Cao;Journal of pharmaceutical sciences,2010

5. Quantification issues in the identification of nanoscale regions of homopolymers using modulus measurement via AFM nanoindentation;Clifford;Applied surface science,2005

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