Roles of water and solids composition in the control of glass transition and stickiness of milk powders

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Silalai, Nattiga ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Glass transition; Milk powder; Solids composition; Stickiness; Water

Indexed keywords

GLASS; LACTOSE; MILK PROTEIN; WATER; POWDER;

ANIMAL; ARTICLE; CHEMISTRY; DESICCATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FOOD PRESERVATION; HEAT; METHODOLOGY; MILK; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POWDER; PROCEDURES;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; DESICCATION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FOOD PRESERVATION; GLASS; HOT TEMPERATURE; LACTOSE; MILK; MILK PROTEINS; POWDERS; WATER;

EID: 77956106143     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01652.x     Document Type: Article

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