화학공학소재연구정보센터
검색결과 : 10건
No. Article
1 Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders
Phosanam A, Chandrapala J, Huppertz T, Adhikari B, Zisu B
Powder Technology, 372, 394, 2020
2 Tracking of powder lump formation and dispersion with the use of FBRM technology and video recordings
Mitchell WR, Forny L, Althaus T, Niederreiter G, Palzer S, Hounslow MJ, Salman AD
Powder Technology, 367, 10, 2020
3 Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)
Singh J, Prakash S, Bhandari B, Bansal N
Journal of Food Engineering, 246, 86, 2019
4 Detection of Nutrition and Toxic Elements in Dry Milk Powders Available in Pakistan Using Laser Induced Breakdown Spectroscopy
Rehan I, Khan MZ, Rehan K, Sultana S, Muhammad R, Rehman MU
Plasma Chemistry and Plasma Processing, 39(6), 1413, 2019
5 Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents
Fitzpatrick JJ, Iqbal T, Delaney C, Twomey T, Keogh MK
Journal of Food Engineering, 64(4), 435, 2004
6 Effects of time, temperature, and pressure on the cake formation of milk powders
Ozkan N, Withy B, Chen XD
Journal of Food Engineering, 58(4), 355, 2003
7 A mathematical model of the self-heating of spray-dried food powders containing fat, protein, sugar and moisture
Chong LV, Chen XD
Chemical Engineering Science, 54(19), 4165, 1999
8 Effect of ageing and composition on the ignition tendency of dairy powders
Chong LV, Chen XD, Mackereth AR
Journal of Food Engineering, 39(3), 269, 1999
9 Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactose
Jouppila K, Kansikas J, Roos YH
Biotechnology Progress, 14(2), 347, 1998
10 Glassy State and Thermal Inactivation of Invertase and Lactase in Dried Amorphous Matrices
Schebor C, Burin L, Buera MP, Aguilera JM, Chirife J
Biotechnology Progress, 13(6), 857, 1997