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Influence of particle size on the physicochemical properties and stickiness of dairy powders

  • Published:2019-11 Issue: Volume:98 Page:54-63
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

O'Donoghue Laura T.,Haque Md Kamrul,Kennedy Deirdre,Laffir Fathima R.,Hogan Sean A.,O'Mahony James A.,Murphy Eoin G.

Funder

Enterprise Ireland

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference46 articles.

1. Functional milk proteins: Production and utilization—whey-based ingredients;Bansal,2016

2. Applications of the cyclone stickiness test for characterization of stickiness in food powders;Boonyai;Drying Technology,2006

3. Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders;Bronlund;International Dairy Journal,2004

4. How does particle size influence caking in lactose powder?;Carpin;Journal of Food Engineering,2017

5. Mechanism of stickiness in hygroscopic, amorphous powders;Downton;Industrial & Engineering Chemistry Fundamentals,1982
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