Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6561-6567

  Gaiani, Claire ^a   Scher, Joel ^a   Ehrhardt, Jean Jacques ^b   Linder, Michel ^a   Schuck, Pierre ^c   Desobry, Stephane ^a   Banon, Sylvie ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Laboratoire de Chimie Physique et Microbiologie pour l'Environnement   (France)

^c UMR1253   (France)

Author keywords

Dairy powder; Lipids; Rehydration; Storage; XPS

Indexed keywords

LACTOSE; LIPID; MILK PROTEIN; WATER;

ARTICLE; CHEMISTRY; DAIRY PRODUCT; FLOW KINETICS; FOOD PACKAGING; FOOD PRESERVATION; PHYSICAL CHEMISTRY;

CHEMISTRY, PHYSICAL; DAIRY PRODUCTS; FOOD PACKAGING; FOOD PRESERVATION; LACTOSE; LIPIDS; MILK PROTEINS; RHEOLOGY; WATER;

EID: 34548019939     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070364b     Document Type: Article

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