[HTML][HTML] A review of bulk powder caking
The handling and storage of bulk powders is common in many industries such as detergent,
pharmaceutical, bulk chemical and food. A lot of materials are susceptible to changes with …
pharmaceutical, bulk chemical and food. A lot of materials are susceptible to changes with …
[HTML][HTML] Invited review: spray-dried dairy and dairy-like emulsions—compositional considerations
C Vega, YH Roos - Journal of dairy science, 2006 - Elsevier
Milk constituents [caseins, whey proteins (WP), lactose, and anhydrous milk fat] are used
widely in the manufacture of dehydrated dairy and dairy-like emulsions. When sodium …
widely in the manufacture of dehydrated dairy and dairy-like emulsions. When sodium …
[图书][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
The effect of surface composition on the functional properties of milk powders
JJ Nijdam, TAG Langrish - Journal of Food Engineering, 2006 - Elsevier
The migration of lactose, protein and fat within milk droplets and particles in a spray dryer is
investigated with a view to eventually modelling this process using computational fluid …
investigated with a view to eventually modelling this process using computational fluid …
Milk powders ageing: effect on physical and functional properties
MEC Thomas, J Scher, S Desobry-Banon… - Critical reviews in food …, 2004 - Taylor & Francis
Milk powders are now considered as food ingredients, mainly because of the functional
properties of milk proteins. During the storage of milk powders, many physicochemical …
properties of milk proteins. During the storage of milk powders, many physicochemical …
Stickiness measurement techniques for food powders: a review
P Boonyai, B Bhandari, T Howes - Powder Technology, 2004 - Elsevier
The importance of sticky behaviour of amorphous food powders has been recognized over
many decades in the food industry due to its influence on process and handling abilities and …
many decades in the food industry due to its influence on process and handling abilities and …
Free fat, surface fat and dairy powders: interactions between process and product. A review
ML Vignolles, R Jeantet, C Lopez, P Schuck - Le Lait, 2007 - lait.dairy-journal.org
Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance.
Increasing the fat content leads to further quality implications such as off-flavors, and poor …
Increasing the fat content leads to further quality implications such as off-flavors, and poor …
Comparative study of particle structure evolution during water sorption: skim and whole milk powders
Surface composition of dairy powders influences significantly a quantity of functional
properties such as rehydration, caking, agglomeration. Nevertheless, the kinetic of water …
properties such as rehydration, caking, agglomeration. Nevertheless, the kinetic of water …
Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures
MK Haque, YH Roos - Innovative Food Science & Emerging Technologies, 2006 - Elsevier
The physical state and thermal behavior of dried food ingredients are important in the control
of processing and storage stability of such materials. The physical structures of spray-dried …
of processing and storage stability of such materials. The physical structures of spray-dried …
A review on the commonly used methods for analysis of physical properties of food materials
The chemical composition of any food material can be analyzed well by employing various
analytical techniques. The physical properties of food are no less important than chemical …
analytical techniques. The physical properties of food are no less important than chemical …