These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

146 related items for PubMed ID: 30764668

  • 1. Cooling curve in production sweetened concentrated milk supplemented with whey: Influence on the size and microstructure of lactose crystals.
    Smykov IT, Gnezdilova AI, Vinogradova Y, Muzykantova AV, Lyamina AK.
    Food Sci Technol Int; 2019 Sep; 25(6):451-461. PubMed ID: 30764668
    [Abstract] [Full Text] [Related]

  • 2. Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity.
    Pandalaneni K, Amamcharla JK.
    J Dairy Sci; 2018 Oct; 101(10):8805-8821. PubMed ID: 30055919
    [Abstract] [Full Text] [Related]

  • 3. 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; 101(12):10743-10749. PubMed ID: 30292547
    [Abstract] [Full Text] [Related]

  • 4. Individual and combined effect of pH and whey proteins on lactose crystallization.
    Sánchez-García YI, Gutiérrez-Méndez N, Orozco-Mena RE, Ramos-Sánchez VH, Leal-Ramos MY.
    Food Res Int; 2019 Feb; 116():455-461. PubMed ID: 30716968
    [Abstract] [Full Text] [Related]

  • 5. Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan.
    Sánchez-García YI, García-Vega KS, Leal-Ramos MY, Salmeron I, Gutiérrez-Méndez N.
    Ultrason Sonochem; 2018 Apr; 42():714-722. PubMed ID: 29429722
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate.
    Thum C, Weinborn V, Barile D, C McNabb W, C Roy N, Maria Leite Nobrega de Moura Bell J.
    Molecules; 2019 Sep 10; 24(18):. PubMed ID: 31510031
    [Abstract] [Full Text] [Related]

  • 9. Challenges in dried whey powder production: Quality problems.
    Ozel B, McClements DJ, Arikan C, Kaner O, Oztop MH.
    Food Res Int; 2022 Oct 10; 160():111682. PubMed ID: 36076391
    [Abstract] [Full Text] [Related]

  • 10. Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization process.
    Halfwerk R, Yntema D, Van Spronsen J, Van der Padt A.
    J Dairy Sci; 2023 Sep 10; 106(9):5958-5969. PubMed ID: 37419740
    [Abstract] [Full Text] [Related]

  • 11. Sonocrystallisation of lactose in concentrated whey.
    Zisu B, Sciberras M, Jayasena V, Weeks M, Palmer M, Dincer TD.
    Ultrason Sonochem; 2014 Nov 10; 21(6):2117-21. PubMed ID: 24792784
    [Abstract] [Full Text] [Related]

  • 12. Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperatures.
    Halfwerk R, Verdonk L, Yntema D, Van Spronsen J, Van der Padt A.
    Food Res Int; 2023 Jun 10; 168():112764. PubMed ID: 37120213
    [Abstract] [Full Text] [Related]

  • 13. Crystallization of Lactose-Protein Solutions in the Presence of Flavonoids.
    Sánchez-García YI, Gutiérrez-Méndez N, Landeros-Martínez LL, Ramos-Sánchez VH, Orozco-Mena R, Salmerón I, Leal-Ramos MY, Sepúlveda DR.
    J Agric Food Chem; 2022 Mar 02; 70(8):2684-2694. PubMed ID: 35175029
    [Abstract] [Full Text] [Related]

  • 14. Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder.
    Qí X, Malmos KG, van den Berg FWJ, Grumsen FB, Bakalis S.
    Food Res Int; 2024 Feb 02; 177():113872. PubMed ID: 38225141
    [Abstract] [Full Text] [Related]

  • 15. Selective anomer crystallization from aqueous solution: Monitoring lactose recovery under mutarotation limitation via attenuated total reflection Fourier-transform spectroscopy and theoretical rate analysis.
    Bier R, Eder C, Schiele SA, Briesen H.
    J Dairy Sci; 2024 Feb 02; 107(2):790-812. PubMed ID: 37769945
    [Abstract] [Full Text] [Related]

  • 16. Molecular profiling of whey permeate reveals new insights into molecular affinities related to industrial unit operations during lactose production.
    Tsermoula P, Rostved Bechshøft M, Friis C, Balling Engelsen S, Khakimov B.
    Food Chem; 2023 Sep 15; 420():136060. PubMed ID: 37086610
    [Abstract] [Full Text] [Related]

  • 17. Focused beam reflectance measurement as a tool for in situ monitoring of the lactose crystallization process.
    Pandalaneni K, Amamcharla JK.
    J Dairy Sci; 2016 Jul 15; 99(7):5244-5253. PubMed ID: 27132102
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 101():45-53. PubMed ID: 28941696
    [Abstract] [Full Text] [Related]

  • 19. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
    Wherry B, Barbano DM, Drake MA.
    J Dairy Sci; 2019 Oct 15; 102(10):8768-8784. PubMed ID: 31351721
    [Abstract] [Full Text] [Related]

  • 20. Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.
    Vega C, Roos YH.
    J Dairy Sci; 2006 Feb 15; 89(2):383-401. PubMed ID: 16428609
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.