Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin

Inter-relationship between lactose crystallization and surface free fat during storage of infant formula

(2020) Juhi Saxena et al.   FOOD CHEMISTRY

Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders

(2019) A.K.M. Masum et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical properties and surface composition of infant formula powders

(2019) Juhi Saxena et al.   FOOD CHEMISTRY

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

(2019) Thao M. Ho et al.   FOOD CHEMISTRY

Characterisation of aged infant formulas and physicochemical changes

(2017) Tammie Wei Yi Tham et al.   FOOD CHEMISTRY

Investigation of caking by fat bridging in aged infant formula

(2017) Tammie Wei Yi Tham et al.   FOOD CHEMISTRY

Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil

(2017) Monica Premi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula

(2016) Grace M. Kelly et al.   JOURNAL OF DAIRY SCIENCE

High temperature-short time glycation to improve heat stability of whey protein and reduce color formation

(2015) Gang Liu et al.   FOOD HYDROCOLLOIDS

X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems

(2015) Fanghui Fan et al.   FOOD RESEARCH INTERNATIONAL

Physical stability of infant milk formula made with selectively hydrolysed whey proteins

(2015) Eoin G. Murphy et al.   INTERNATIONAL DAIRY JOURNAL

Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage

(2015) Zafer Erbay et al.   JOURNAL OF DAIRY SCIENCE

Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum

(2011) L.H. Mosquera et al.   FOOD RESEARCH INTERNATIONAL

Influence of milk proteins on the development of lactose-induced stickiness in dairy powders

(2009) S.A. Hogan et al.   INTERNATIONAL DAIRY JOURNAL

Lactose: Crystallization, hydrolysis and value-added derivatives

(2008) Michael G. Gänzle et al.   INTERNATIONAL DAIRY JOURNAL

Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage

(2008) Esther H.-J. Kim et al.   JOURNAL OF FOOD ENGINEERING