Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 62-73

  Haque, Md Kamrul ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Crystallization; Freeze drying; Glass transition; Scanning electron microscopy; Spray drying

Indexed keywords

CRYSTALLINE MATERIALS; CRYSTALLIZATION; GLUCOSE; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY;

FOOD INDUSTRY; FREEZE-DRYING; SPRAY-DRYING; WATER SORPTION;

PROTEINS;

EID: 33646270184     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.12.004     Document Type: Article

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