Comparative study of particle structure evolution during water sorption: Skim and whole milk powders

Colloids and Surfaces B: Biointerfaces

Volumn 87, Issue 1, 2011, Pages 1-10

  Murrieta Pazos, I ^a   Gaiani, C ^a   Galet, L ^b   Cuq, B ^c   Desobry, S ^a   Scher, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b ECOLE DES MINES D ALBI CARMAUX   (France)

^c UMR IATE   (France)

Author keywords

Dairy powder; Microstructure; Sorption isotherm; Surface composition

Indexed keywords

CHEMICAL STATE; COMPARATIVE STUDIES; DAIRY POWDER; DYNAMIC VAPOR SORPTION; ENERGY DISPERSIVE X-RAY; FICKIAN DIFFUSION; FUNCTIONAL PROPERTIES; MOISTURE DIFFUSIVITY; PARTICLE STRUCTURE; SKIM MILK POWDER; SORPTION CURVES; SORPTION ISOTHERM; SORPTION ISOTHERMS; STRUCTURAL REORGANIZATION; SURFACE COMPOSITIONS; WATER DIFFUSIVITY; WATER SORPTION; WATER SORPTION ISOTHERMS; WATER UPTAKE; WHOLE MILK POWDER;

ADSORPTION ISOTHERMS; AGGLOMERATION; ATOMIC FORCE MICROSCOPY; ATOMIC SPECTROSCOPY; CHEMICAL MODIFICATION; DAIRIES; DIFFUSION IN LIQUIDS; MICROSTRUCTURE; MONOLAYERS; PHOTOELECTRON SPECTROSCOPY; POWDERS; SCANNING ELECTRON MICROSCOPY; SORPTION; WATER VAPOR; X RAY PHOTOELECTRON SPECTROSCOPY;

WATER CONTENT;

ATOMIC FORCE MICROSCOPY; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CONTROLLED STUDY; CRYSTALLIZATION; DRY POWDER; FOOD ANALYSIS; FOOD COMPOSITION; HUMIDITY; MILK; PARTICLE SIZE; PREDICTION; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REVIEW; SCANNING ELECTROCHEMICAL MICROSCOPY; SURFACE PROPERTY; WATER CONTENT; WATER TRANSPORT; X RAY PHOTOELECTRON SPECTROSCOPY;

ADSORPTION; DAIRY PRODUCTS; DIFFUSION; HUMIDITY; KINETICS; MICROSCOPY, ATOMIC FORCE; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; POWDERS; SURFACE PROPERTIES; TEMPERATURE; WATER;

EID: 79959356241     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2011.05.001     Document Type: Review

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