Application of micro- and nano-bubbles in spray drying of milk protein concentrates

Probing Internal Pressures and Long-Term Stability of Nanobubbles in Water

(2021) Xiaonan Shi et al.   LANGMUIR

Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies

(2021) Maheshchandra H. Patil et al.   DRYING TECHNOLOGY

Effect of CO 2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil

(2021) Khanh Phan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nanobubbles and nanoparticles

(2021) Muidh Alheshibri et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture

(2021) Archana Bista et al.   INTERNATIONAL DAIRY JOURNAL

Bulk Nanobubbles or Not Nanobubbles: That is the Question

(2020) Ananda J. Jadhav et al.   LANGMUIR

Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy

(2020) Anouk Lie-Piang et al.   FOOD RESEARCH INTERNATIONAL

Integrating reverse osmosis to reduce water and energy consumption in dairy processing: a predictive analysis for Cheddar cheese manufacturing plants

(2020) Julien Chamberland et al.   Journal of Water Process Engineering

Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders

(2020) David J. McSweeney et al.   JOURNAL OF FOOD ENGINEERING

Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems

(2020) You Tian et al.   JOURNAL OF FOOD ENGINEERING

Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation

(2019) Sandra Beyer Gregersen et al.   INTERNATIONAL DAIRY JOURNAL

Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture

(2019) Adrian Körzendörfer et al.   JOURNAL OF DAIRY SCIENCE

Nanobubbles: Fundamental characteristics and applications in food processing

(2019) Khanh Kim Thi Phan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures

(2018) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders

(2018) Karthik Sajith Babu et al.   JOURNAL OF DAIRY SCIENCE

Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation

(2018) Krystel Li et al.   JOURNAL OF FOOD ENGINEERING

Review on nanoparticles and nanostructured materials: history, sources, toxicity and regulations

(2018) Jaison Jeevanandam et al.   Beilstein Journal of Nanotechnology

Application of front-face fluorescence spectroscopy as a tool for monitoring changes in milk protein concentrate powders during storage

(2018) K.S. Babu et al.   JOURNAL OF DAIRY SCIENCE

Influence of milk pre-heating conditions on casein–whey protein interactions and skim milk concentrate viscosity

(2017) Suresh G. Sutariya et al.   INTERNATIONAL DAIRY JOURNAL

Effect of milk protein concentrate (MPC80) quality on susceptibility to fouling during thermal processing

(2017) Gagan Gandhi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

(2016) Nidhi Bansal et al.   Dairy Science & Technology

Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates

(2016) Yuting Xu et al.   FOOD HYDROCOLLOIDS

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

(2016) Leni Kosasih et al.   INTERNATIONAL DAIRY JOURNAL

Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods

(2016) M. Hauser et al.   JOURNAL OF DAIRY SCIENCE

Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts

(2016) G.H. Meletharayil et al.   JOURNAL OF DAIRY SCIENCE

Nanobubble–Nanoparticle Interactions in Bulk Solutions

(2016) Minmin Zhang et al.   LANGMUIR

Aqueous dispersions of nanobubbles: Generation, properties and features

(2016) A. Azevedo et al.   MINERALS ENGINEERING

Flotation of quartz particles assisted by nanobubbles

(2015) S. Calgaroto et al.   INTERNATIONAL JOURNAL OF MINERAL PROCESSING

Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide

(2015) Chenchaiah Marella et al.   JOURNAL OF DAIRY SCIENCE

Rehydration characteristics of milk protein concentrate powders

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

Innovative Uses of Milk Protein Concentrates in Product Development

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

Impact of aggregate formation on the viscosity of protein solutions

(2015) Lucrèce Nicoud et al.   Soft Matter

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

Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders

(2013) Jean-Marie Bouvier et al.   Dairy Science & Technology

Dissolution of milk protein concentrate (MPC) powders by ultrasonication

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

Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

(2013) Sun Yanjun et al.   JOURNAL OF FOOD ENGINEERING

Diffusive Shielding Stabilizes Bulk Nanobubble Clusters

(2012) Joost H. Weijs et al.   CHEMPHYSCHEM

Application of ultrasound to reduce viscosity and control the rate of age thickening of concentrated skim milk

(2012) Bogdan Zisu et al.   INTERNATIONAL DAIRY JOURNAL

High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders

(2012) Mary Ann Augustin et al.   JOURNAL OF DAIRY RESEARCH

Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions

(2012) Nicolas Erabit et al.   JOURNAL OF FOOD ENGINEERING

Functionality of milk protein concentrate: Effect of spray drying temperature

(2011) Yuan Fang et al.   BIOCHEMICAL ENGINEERING JOURNAL

Principle and applications of microbubble and nanobubble technology for water treatment

(2011) Ashutosh Agarwal et al.   CHEMOSPHERE

Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment

(2011) Punsandani Udabage et al.   JOURNAL OF DAIRY RESEARCH

Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

(2010) A. Mimouni et al.   JOURNAL OF DAIRY SCIENCE

Rehydration process of milk protein concentrate powder monitored by static light scattering

(2009) Arnaud Mimouni et al.   FOOD HYDROCOLLOIDS