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Pubmed for Handhelds

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Journal Abstract Search

153 related items for PubMed ID: 21445896

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  • 5. Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios.
    Masum AKM, Chandrapala J, Huppertz T, Adhikari B, Zisu B.
    Food Chem; 2020 Jul 30; 319():126591. PubMed ID: 32187569
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  • 6. Lactose in dairy ingredients: Effect on processing and storage stability.
    Huppertz T, Gazi I.
    J Dairy Sci; 2016 Aug 30; 99(8):6842-6851. PubMed ID: 26387022
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  • 7. Glass transition and enthalpy relaxation of amorphous food saccharides: a review.
    Liu Y, Bhandari B, Zhou W.
    J Agric Food Chem; 2006 Aug 09; 54(16):5701-17. PubMed ID: 16881667
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  • 9. Glass transition temperature and its relevance in food processing.
    Roos YH.
    Annu Rev Food Sci Technol; 2010 Aug 09; 1():469-96. PubMed ID: 22129345
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  • 11. Moisture-induced caking of beverage powders.
    Chávez Montes E, Santamaría NA, Gumy JC, Marchal P.
    J Sci Food Agric; 2011 Nov 09; 91(14):2582-6. PubMed ID: 21674508
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  • 15. Tapioca maltodextrin in the production of soft unripened cheese.
    Iakovchenko NV, Arseneva TP.
    Acta Sci Pol Technol Aliment; 2016 Nov 09; 15(1):47-56. PubMed ID: 28071038
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  • 16. Glass transition and enthalpy relaxation of amorphous lactose glass.
    Haque MK, Kawai K, Suzuki T.
    Carbohydr Res; 2006 Aug 14; 341(11):1884-9. PubMed ID: 16709405
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