Moisture-induced caking of beverage powders
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. Caking of amorphous powders-material aspects, modelling and applications;Hartmann;Powder Technol,2010
2. Influence of material properties on the agglomeration of water-soluble amorphous particles;Palzer;Powder Technol,2009
3. Roles of water and solids composition in the control of glass transition and stickiness of milk powders;Silalai;J Food Sci,2010
4. Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders;Jaya;Food Bioprocess Technol,2009
5. Comparing the caking behaviours of skim milk powder, amorphous maltodextrin and crystalline common salt;Fitzpatrick;Powder Technol,2010
Cited by 20 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Surface composition of food powders;Handbook of Food Powders;2024
2. The importance of humidity control in powder rheometer studies;Powder Technology;2023-05
3. A novel low-cost capacitance-based approach for non-destructive evaluation of powder quality for food processing industries;Measurement: Sensors;2022-10
4. Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze‐drying, storage and gastrointestinal digestion;Journal of the Science of Food and Agriculture;2022-09-24
5. Influence of Relative Humidity on Interparticle Capillary Adhesion;Langmuir;2021-10-19
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3