Relationships between surface energy analysis and functional characteristics of dairy powders
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Relating the stickiness property of foods undergoing drying and dried products to their surface energetics;Bhandari;Drying Technology,2005
2. Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders;Bronlund;International Dairy Journal,2004
3. The use of inverse phase gas chromatography to study the glass transition temperature of a powder surface;Buckton;Pharmaceutical Research,2004
4. Use of inverse gas chromatography to characterize cotton fabrics and their interactions with fragrance molecules at controlled relative humidity;Cantergiani;Journal of Chromatography A,2002
5. Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders;Crowley;Journal of Food Engineering,2014
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