Effects of hydrolysis on solid-state relaxation and stickiness behavior of sodium caseinate-lactose powders

Journal of Dairy Science

Volumn 95, Issue 5, 2012, Pages 2270-2281

  Mounsey, J S ^a   Hogan, S A ^a   Murray, B A ^a   O'Callaghan, D J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Glass transition; Hydrolysis; Sodium caseinate; Stickiness

Indexed keywords

CASEIN; LACTOSE;

ARTICLE; CHEMISTRY; DAIRY PRODUCT; HYDROLYSIS; INFRARED SPECTROSCOPY; PARTICLE SIZE; POWDER; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

CASEINS; DAIRY PRODUCTS; HYDROLYSIS; LACTOSE; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; POWDERS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VISCOSITY;

EID: 84860238657     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4674     Document Type: Article

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