Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)

(2016) Bastiaan Vos et al.   FOOD HYDROCOLLOIDS

Assessment of measurement characteristics for rehydration of milk protein based powders

(2016) Junfu Ji et al.   FOOD HYDROCOLLOIDS

Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions

(2015) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

Rehydration characteristics of milk protein concentrate powders

(2015) Shane V. Crowley et al.   JOURNAL OF FOOD ENGINEERING

Global Market for Dairy Proteins

(2015) Veronique Lagrange et al.   JOURNAL OF FOOD SCIENCE

Innovative Uses of Milk Protein Concentrates in Product Development

(2015) Shantanu Agarwal et al.   JOURNAL OF FOOD SCIENCE

Heat stability of reconstituted milk protein concentrate powders

(2014) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

(2014) Shane V Crowley et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

(2014) Shane V. Crowley et al.   JOURNAL OF FOOD ENGINEERING

Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods

(2014) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Physical characteristics of spray-dried dairy powders containing different vegetable oils

(2013) Grace M. Kelly et al.   JOURNAL OF FOOD ENGINEERING

Dissolution of milk protein concentrate (MPC) powders by ultrasonication

(2013) Noel A. McCarthy et al.   JOURNAL OF FOOD ENGINEERING

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review

(2012) Anup Sharma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Towards a better control of dairy powder rehydration processes

(2012) B. Richard et al.   INTERNATIONAL DAIRY JOURNAL

Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

(2010) Arnaud Mimouni et al.   Dairy Science & Technology

The measurement and significance of ionic calcium in milk - A review

(2010) MICHAEL J LEWIS   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of different calcium salts on properties of milk related to heat stability

(2010) ESEREOSA D OMOARUKHE et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature

(2010) N. On-Nom et al.   JOURNAL OF DAIRY SCIENCE

Importance of casein micelle size and milk composition for milk gelation

(2010) M. Glantz et al.   JOURNAL OF DAIRY SCIENCE

Wetting, disintegration and dissolution of agglomerated water soluble powders

(2010) L. Forny et al.   POWDER TECHNOLOGY

How surface composition of high milk proteins powders is influenced by spray-drying temperature

(2009) C. Gaiani et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The casein micelle: Historical aspects, current concepts and significance

(2008) P.F. Fox et al.   INTERNATIONAL DAIRY JOURNAL

Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk

(2008) KATJA SIEVANEN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY