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Issue Lait
Volume 87, Number 4-5, July-October 2007
27th IDF World Dairy Summit and Congress
Page(s) 481 - 488
DOI http://dx.doi.org/10.1051/lait:2007011
Published online 26 October 2007

References of  Lait 87 (2007) 481-488
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  2. Boonyai P., Bhandari B., Howes T., Stickiness measurement techniques for food powders: a review, Powder Technol. 145 (2004) 34-46.
  3. Boonyai P., Bhandari B., Howes T., Measurement of glass-rubber transition temperature of skim milk powder by static mechanical test, Drying Technol. 23 (2005) 1499-1514 [CrossRef].
  4. Brennan J.G., Food dehydration: a dictionary and guide, Butterworth-Heinemann Ltd, Oxford, UK (1994).
  5. Brunauer S., Emmett P.H., Teller E., Adsorption of gases in multimolecular layers, J. Am. Chem Soc. 60 (1938) 309-319 [CrossRef].
  6. Busin L., Mortazavi F., Bimbenet J.J., Étude expérimentale du séchage par atomisation de solutions sucrées, Ind. Alim. Agric. (1995) 485-489.
  7. Busin L., Buisson P., Bimbenet J.J., Notion de transition vitreuse appliquée au séchage par pulvérisation de solutions glucidiques, Sci. Alim. 16 (1996) 443-459.
  8. Couchman P.R., Karasz F.E., A classical thermodynamic discussion of the effect of composition on glass transition temperatures, Macromolecules 11 (1978) 117-119 [CrossRef].
  9. Efstathiou T., Feuardent C., Méjean S., Schuck P., The use of carbonyl analysis to follow the main reactions involved in the process of deterioration of dehydrated dairy products: prediction of most favourable degree of dehydration, Lait 82 (2002) 423-439 [CrossRef] [EDP Sciences].
  10. Fernandez E., Schebor C., Chirife J., Glass transition temperature of regular and lactose hydrolyzed milk powders, Lebensm.-Wiss. U.- Technol. 36 (2003) 547-551 [CrossRef].
  11. Iglesias H.A., Chirife J., Handbook of food isotherms: water sorption parameters for foods and food components, Academic press, New York (1982).
  12. Jouppila K., Roos Y.H., Water sorption and time-dependent phenomena of milk powders, J. Dairy Sci. 77 (1994) 1798-1808.
  13. Jouppila K., Roos Y.H., Glass transitions and crystallization in milk powders, J. Dairy Sci. 77 (1994) 2907-2915.
  14. Jouppila K., Kansikas J., Roos Y.H., Glass transition, water plasticization, and lactose crystallization in skim milk powder, J. Dairy Sci. 80 (1997) 3152-3160.
  15. Kalichevsky M.T., Blanshard J.M.V., Tokarczuk P.F., Effect of water content and sugars on the glass transition of casein and sodium caseinate, Int. J. Food Sci. Technol. 28 (1993) 139-151.
  16. Mauer L.J., Smith D.E., Labuza T.P., Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of $\beta $-casein, Int. J. Food Properties 3 (2000) 233-248.
  17. Pisecky J., Handbook of milk powder manufacture, Niro A/S (Ed.), Copenhaguen, Denmark (1997).
  18. Roos Y.H., Water in milk products, in: Fox P.F. (Ed.), Advanced Dairy Chemistry Volume 3, Lactose, water, salts and vitamins, Chapman & Hall, London, UK (1997) pp. 303-346.
  19. Roos Y.H., Importance of glass transition and water activity to spray drying and stability of dairy powders, Lait 82 (2002) 478-484 [CrossRef].
  20. Schuck P., Blanchard E., Dolivet A., Méjean S., Onillon E., Jeantet R., Water activity and glass transition in dairy ingredients, Lait 85 (2005) 295-304 [CrossRef] [EDP Sciences].
  21. Van den Berg C., Bruin S., Water activity and its estimation in food systems, in: Rockland L.B., Stewart G.F. (Eds.), Water relationships in foods, Plenium Press, New York, USA (1981) pp. 21-28.



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