1382 related articles for article (PubMed ID: 16428609)
1. Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.
Vega C; Roos YH
J Dairy Sci; 2006 Feb; 89(2):383-401. PubMed ID: 16428609
[TBL] [Abstract][Full Text] [Related]
2. Effect of surface composition on the flowability of industrial spray-dried dairy powders.
Kim EH; Chen XD; Pearce D
Colloids Surf B Biointerfaces; 2005 Dec; 46(3):182-7. PubMed ID: 16337780
[TBL] [Abstract][Full Text] [Related]
3. Colloidal transport phenomena of milk components during convective droplet drying.
Fu N; Woo MW; Chen XD
Colloids Surf B Biointerfaces; 2011 Oct; 87(2):255-66. PubMed ID: 21703825
[TBL] [Abstract][Full Text] [Related]
4. Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products.
Phan TT; Le TT; Van der Meeren P; Dewettinck K
J Dairy Sci; 2014; 97(8):4799-810. PubMed ID: 24913653
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders.
Zouari A; Lajnaf R; Lopez C; Schuck P; Attia H; Ayadi MA
J Food Sci; 2021 Jan; 86(1):103-111. PubMed ID: 33295013
[TBL] [Abstract][Full Text] [Related]
6. Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
Sodini I; Morin P; Olabi A; Jiménez-Flores R
J Dairy Sci; 2006 Feb; 89(2):525-36. PubMed ID: 16428621
[TBL] [Abstract][Full Text] [Related]
7. Milk powders ageing: effect on physical and functional properties.
Thomas ME; Scher J; Desobry-Banon S; Desobry S
Crit Rev Food Sci Nutr; 2004; 44(5):297-322. PubMed ID: 15540645
[TBL] [Abstract][Full Text] [Related]
8. Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions.
McIntyre I; Carolan A; O'Sullivan M; Jacquier JC; Hutchings S; Murray B; O'Riordan D
Food Funct; 2018 Nov; 9(11):5813-5823. PubMed ID: 30352110
[TBL] [Abstract][Full Text] [Related]
9. Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review.
Zhang Y; Pandiselvam R; Liu Y
Crit Rev Food Sci Nutr; 2024; 64(2):241-255. PubMed ID: 35916834
[TBL] [Abstract][Full Text] [Related]
10. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
Gaygadzhiev Z; Hill A; Corredig M
J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
[TBL] [Abstract][Full Text] [Related]
11. The distribution of fat in dried dairy particles determines flavor release and flavor stability.
Park CW; Drake MA
J Food Sci; 2014 Apr; 79(4):R452-9. PubMed ID: 24597669
[TBL] [Abstract][Full Text] [Related]
12. Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula.
Kelly GM; O'Mahony JA; Kelly AL; O'Callaghan DJ
J Dairy Sci; 2016 Sep; 99(9):6961-6972. PubMed ID: 27320674
[TBL] [Abstract][Full Text] [Related]
13. Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders.
Vignolles ML; Lopez C; Madec MN; Ehrhardt JJ; Méjean S; Schuck P; Jeantet R
J Dairy Sci; 2009 Jan; 92(1):58-70. PubMed ID: 19109263
[TBL] [Abstract][Full Text] [Related]
14. Lactose in dairy ingredients: Effect on processing and storage stability.
Huppertz T; Gazi I
J Dairy Sci; 2016 Aug; 99(8):6842-6851. PubMed ID: 26387022
[TBL] [Abstract][Full Text] [Related]
15. Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk.
Zhang Y; Zhong Q
Food Chem; 2018 Feb; 241():397-402. PubMed ID: 28958545
[TBL] [Abstract][Full Text] [Related]
16. Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration.
Gaiani C; Schuck P; Scher J; Desobry S; Banon S
J Dairy Sci; 2007 Feb; 90(2):570-81. PubMed ID: 17235133
[TBL] [Abstract][Full Text] [Related]
17. Composition of interfacial layers in complex food emulsions before and after aeration: effect of egg to milk protein ratio.
Martinet V; Valentini C; Casalinho J; Schorsch C; Vaslin S; Courthaudon JL
J Dairy Sci; 2005 Jan; 88(1):30-9. PubMed ID: 15591364
[TBL] [Abstract][Full Text] [Related]
18. Interfacial protein engineering for spray-dried emulsions - part I: effects on protein distribution and physical properties.
Moisio T; Damerau A; Lampi AM; Piironen V; Forssell P; Partanen R
Food Chem; 2014 Feb; 144():50-6. PubMed ID: 24099541
[TBL] [Abstract][Full Text] [Related]
19. Toward a better determination of dairy powders surface composition through XPS matrices development.
Nikolova Y; Petit J; Sanders C; Gianfrancesco A; Scher J; Gaiani C
Colloids Surf B Biointerfaces; 2015 Jan; 125():12-20. PubMed ID: 25460597
[TBL] [Abstract][Full Text] [Related]
20. Effects of ionic and nonionic surfactants on milk shell wettability during co-spray-drying of whole milk particles.
Lallbeeharry P; Tian Y; Fu N; Wu WD; Woo MW; Selomulya C; Chen XD
J Dairy Sci; 2014 Sep; 97(9):5303-14. PubMed ID: 24997659
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]