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Journal Abstract Search

260 related items for PubMed ID: 26387022

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Roles of water and solids composition in the control of glass transition and stickiness of milk powders.
    Silalai N, Roos YH.
    J Food Sci; 2010 Jun; 75(5):E285-96. PubMed ID: 20629875
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Challenges in dried whey powder production: Quality problems.
    Ozel B, McClements DJ, Arikan C, Kaner O, Oztop MH.
    Food Res Int; 2022 Oct; 160():111682. PubMed ID: 36076391
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  • 5. Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity.
    Yan H, Yu Z, Liu L.
    J Food Sci; 2022 Nov; 87(11):4956-4966. PubMed ID: 36163688
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  • 6. Milk powders ageing: effect on physical and functional properties.
    Thomas ME, Scher J, Desobry-Banon S, Desobry S.
    Crit Rev Food Sci Nutr; 2004 Nov; 44(5):297-322. PubMed ID: 15540645
    [Abstract] [Full Text] [Related]

  • 7. Effects of hydrolysis on solid-state relaxation and stickiness behavior of sodium caseinate-lactose powders.
    Mounsey JS, Hogan SA, Murray BA, O'Callaghan DJ.
    J Dairy Sci; 2012 May; 95(5):2270-81. PubMed ID: 22541456
    [Abstract] [Full Text] [Related]

  • 8. 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 May; 64(2):241-255. PubMed ID: 35916834
    [Abstract] [Full Text] [Related]

  • 9. Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties.
    Maidannyk V, McSweeney DJ, Hogan SA, Miao S, Montgomery S, Auty MAE, McCarthy NA.
    Food Chem; 2020 Jan 30; 304():125418. PubMed ID: 31479994
    [Abstract] [Full Text] [Related]

  • 10. Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage.
    Ho TM, Chan S, Yago AJE, Shravya R, Bhandari BR, Bansal N.
    Food Chem; 2019 Oct 15; 295():224-233. PubMed ID: 31174753
    [Abstract] [Full Text] [Related]

  • 11. Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions.
    Sen C, Arora S, Singh R, Sharma V, Meena GS, Singh AK.
    Food Res Int; 2024 May 15; 183():114175. PubMed ID: 38760120
    [Abstract] [Full Text] [Related]

  • 12. Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders.
    Drapala KP, Murphy KM, Ho QT, Crowley SV, Mulcahy S, McCarthy NA, O'Mahony JA.
    J Dairy Sci; 2018 Dec 15; 101(12):10743-10749. PubMed ID: 30292547
    [Abstract] [Full Text] [Related]

  • 13. Crystallization kinetics of amorphous lactose, whey-permeate and whey powders.
    Ibach A, Kind M.
    Carbohydr Res; 2007 Jul 23; 342(10):1357-65. PubMed ID: 17445785
    [Abstract] [Full Text] [Related]

  • 14. Technological aspects of lactose-hydrolyzed milk powder.
    Torres JKF, Stephani R, Tavares GM, de Carvalho AF, Costa RGB, de Almeida CER, Almeida MR, de Oliveira LFC, Schuck P, Perrone ÍT.
    Food Res Int; 2017 Nov 23; 101():45-53. PubMed ID: 28941696
    [Abstract] [Full Text] [Related]

  • 15. The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures.
    Naranjo GB, Pereyra Gonzales AS, Leiva GE, Malec LS.
    Food Chem; 2013 Dec 15; 141(4):3790-5. PubMed ID: 23993550
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. The distribution of fat in dried dairy particles determines flavor release and flavor stability.
    Park CW, Drake MA.
    J Food Sci; 2014 Apr 30; 79(4):R452-9. PubMed ID: 24597669
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 99(9):6961-6972. PubMed ID: 27320674
    [Abstract] [Full Text] [Related]

  • 19. Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients.
    Voelker AL, Sommer AA, Mauer LJ.
    Food Res Int; 2020 Oct 30; 136():109608. PubMed ID: 32846628
    [Abstract] [Full Text] [Related]

  • 20. Breakage behaviour and functionality of spray-dried agglomerated model infant milk formula: Effect of proteins and carbohydrates content.
    Han J, Fitzpatrick J, Cronin K, Maidannyk V, Miao S.
    Food Chem; 2022 Oct 15; 391():133179. PubMed ID: 35598387
    [Abstract] [Full Text] [Related]

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