EDP Sciences logo
Search
Menu
All issues Volume 82 / No 4 (July-August 2002) Lait, 82 4 (2002) 475-484 References
Free Access
Issue
Lait
Volume 82, Number 4, July-August 2002
First International Symposium on Spray Drying of Milk Products
Page(s) 475 - 484
DOI https://doi.org/10.1051/lait:2002025

References

  1. Downton D.P., Flores-Luna J.L., King C.J., Mechanism of stickiness in hygroscopic, amorphous powders, Ind. Eng. Chem. Fundam. 21 (1982) 447-451.
  2. Jouppila K., Roos Y.H., Water sorption and time-dependent phenomena of milk powders, J. Dairy Sci. 77 (1994) 1798-1808.
  3. Jouppila K., Roos Y.H., Glass transitions and crystallization in milk powders, J. Dairy Sci. 77 (1994) 2907-2915.
  4. Jouppila K., Kansikas J., Roos Y.H., Glass transitions, water plasticization, and lactose crystallization in skim milk powder, J. Dairy Sci. 80 (1997) 3152-3160.
  5. Jouppila K., Kansikas J., Roos Y.H., Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactose, Biotechnol. Progr. 14 (1998) 347-350.
  6. 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.
  7. Peleg M., Physical characteristics of food powders, in: Peleg M., Bagley E.G. (Eds.), Physical Properties of Foods, AVI Publishing Co., Westport, CT, USA, 1983, pp. 293-323.
  8. Peleg M., Mapping the stiffness-temperature-moisture relationship of solid biomaterials at and around their glass transition, Rheol. Acta 32 (1993) 575-580.
  9. Roos Y.H., Phase transitions in foods, Academic Press, Inc., San Diego, CA, USA, 1995.
  10. Roos Y.H., Water in milk products, in: Fox P.F. (Ed.), Advanced Dairy Chemistry 3, Chapman and Hall, London, UK, 1997, pp. 303-346.
  11. Roos Y., Karel M., Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials, Biotechnol. Progr. 6 (1990) 159-163.
  12. Roos Y., Karel M., Plasticizing effect of water on thermal behavior and crystallization of amorphous food models, J. Food Sci. 56 (1991) 38-43.
  13. Roos Y., Karel M., Crystallization of amorphous lactose, J. Food Sci. 57 (1992) 775-777.
  14. Roos Y.H., Jouppila K., Zielasko B., Nonenzymatic browning induced water plasticization: Glass transition temperature depression and reaction kinetics determination using differential scanning calorimetry, J. Thermal Anal. 47 (1996) 1437-1450.
  15. Saltmarch M., Labuza T.P., Influence of relative humidity on the physicochemical state of lactose in spray-dried sweet whey powders, J. Food Sci. 45 (1980) 1231-1236.
  16. Shimada Y., Roos Y., Karel M., Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model, J. Agric. Food Chem. 39 (1991) 637-641.
  17. Slade L., Levine H., Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety, Crit. Rev. Food Sci. Nutr. 30 (1991) 115-360.
  18. Sperling L.H., Introduction to physical polymer science, John Wiley and Sons, New York, NY, USA,1992.
  19. Williams M.L., Landel R.F., Ferry J.D., The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids, J. Amer. Chem. Soc. 77 (1955) 3701-3707.
Abstract

Copyright INRA, EDP Sciences