Physical state, molecular mobility and chemical stability of powdered dairy formulations

Food Research International

Volumn 53, Issue 1, 2013, Pages 268-277

  Schmitz Schug, Iris ^a   Gianfrancesco, Alessandro ^b   Kulozik, Ulrich ^a   Foerst, Petra ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Available lysine; Crystallization; Glass transition; Lactose; Milk powder; Molecular mobility

Indexed keywords

AVAILABLE LYSINES; CRYSTALLIZATION CONDITIONS; LACTOSE; LACTOSE CRYSTALLIZATIONS; MILK POWDER; MOLECULAR MOBILITY; TRANSVERSAL RELAXATIONS; WILLIAMS-LANDEL-FERRY EQUATIONS;

AMINO ACIDS; BANKS (BODIES OF WATER); CHEMICAL STABILITY; CRYSTALLINE MATERIALS; CRYSTALLIZATION; CRYSTALLIZATION KINETICS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GLASS; GLASS TRANSITION; POWDERS; SUGARS;

DAIRIES;

EID: 84878556592     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.05.003     Document Type: Article

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