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Kinetics of lactose crystallization and the effect on physical changes and reconstitution of milk powders
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Optimisation of primed cabbage seed drying via quality models, state diagrams and two-stage drying
Developing an air impingement dry cleaning device and investigating the factors affecting nonfat dry milk residue removal from stainless steel surfaces
Comparison of technological and physical properties of matcha powders of different geographical origins
Anna Stępień, Marta Liszka‐Skoczylas and Gabriela Gwóźdź Journal of the Science of Food and Agriculture 105(4) 2569 (2025) https://doi.org/10.1002/jsfa.14030
State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions
Scientific and regulatory activities initiated by the U.S. food and drug administration to foster approvals of generic dry powder inhalers: Quality perspective
Nashwa El-Gendy, Craig M. Bertha, Mohammed Abd El-Shafy, Dhaval K. Gaglani, Andrew Babiskin, Elizabeth Bielski, Susan Boc, Sneha Dhapare, Lanyan Fang, Katharine Feibus, Anubhav Kaviratna, Bing V. Li, Markham C. Luke, Tian Ma, Bryan Newman, Michael Spagnola, Ross L. Walenga and Liang Zhao Advanced Drug Delivery Reviews 189 114519 (2022) https://doi.org/10.1016/j.addr.2022.114519
Changes in physicochemical and surface characteristics in milk protein powders during storage
Spouted bed drying of milk–blackberry mixture: Material thermal properties and process energy aspects
Matheus B. Braga, Tiago D. Martins, Vitor C. A. Louzi, Rafael L. Giannella, Vitor K. Fujita and Sandra C. S. Rocha Journal of Food Process Engineering 44(5) (2021) https://doi.org/10.1111/jfpe.13678
Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage
Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein
Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu and Jayani Chandrapala International Dairy Journal 110 104800 (2020) https://doi.org/10.1016/j.idairyj.2020.104800
Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation
Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength
José Manuel Pais-Chanfrau, Jimmy Núñez-Pérez, Rosario del Carmen Espin-Valladares, Marcos Vinicio Lara-Fiallos and Luis Enrique Trujillo-Toledo Lactose and Lactose Derivatives (2020) https://doi.org/10.5772/intechopen.92766
Evaluation of immersion‐contact type heat transfer for continuous pharmaceutical spin freeze‐drying process
Application of differential scanning calorimetry to freeze-dried milk and milk fractions
Alessandro Pugliese, Maria Paciulli, Emma Chiavaro and Germano Mucchetti Journal of Thermal Analysis and Calorimetry 137(2) 703 (2019) https://doi.org/10.1007/s10973-018-7971-7
Time consolidation of skim milk powder near the glass transition temperature
Spray‐Drying of Milk–Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature
Matheus Boeira Braga, Sandra Cristina dos Santos Rocha and Miriam Dupas Hubinger Journal of Food Science 83(6) 1650 (2018) https://doi.org/10.1111/1750-3841.14187
Plasticization and antiplasticization in amorphous food systems
27th European Symposium on Computer Aided Process Engineering
Adrián Ferrari, Soledad Gutiérrez and Gürkan Sin Computer Aided Chemical Engineering, 27th European Symposium on Computer Aided Process Engineering 40 2743 (2017) https://doi.org/10.1016/B978-0-444-63965-3.50459-1
Production and characterization of spray-dried theophylline powders prepared from fresh milk for potential use in paediatrics
João P Aguiar, Tânia A P Fernandes, Carlotta Nese, Ana I Fernandes and João F Pinto Journal of Pharmacy and Pharmacology 69(5) 554 (2017) https://doi.org/10.1111/jphp.12612
Compaction of food powders: The influence of material properties and process parameters on product structure, strength, and dissolution
W. Robert Mitchell, Laurent Forny, Tim Althaus, Daniel Dopfer, Gerhard Niederreiter and Stefan Palzer Chemical Engineering Science 167 29 (2017) https://doi.org/10.1016/j.ces.2017.03.056
A solution thermodynamics definition of the fiber saturation point and the derivation of a wood–water phase (state) diagram
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry
Alessandro Pugliese, Maria Paciulli, Emma Chiavaro and Germano Mucchetti Journal of Thermal Analysis and Calorimetry 123(3) 2583 (2016) https://doi.org/10.1007/s10973-016-5243-y
Tools For Chemical Product Design - From Consumer Products to Biomedicine
C. Amador and L. Martin de Juan Computer Aided Chemical Engineering, Tools For Chemical Product Design - From Consumer Products to Biomedicine 39 509 (2016) https://doi.org/10.1016/B978-0-444-63683-6.00019-8
Coalescence and agglomeration of individual particles of skim milk during convective drying
Examination of water phase transitions in Loblolly pine and cell wall components by differential scanning calorimetry
Samuel L. Zelinka, Michael J. Lambrecht, Samuel V. Glass, Alex C. Wiedenhoeft and Daniel J. Yelle Thermochimica Acta 533 39 (2012) https://doi.org/10.1016/j.tca.2012.01.015
Soft matter approaches to structured foods: from “cook-and-look” to rational food design?
State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
Maria Pilar Buera, Yrjö Roos, Harry Levine, Louise Slade, Horacio R. Corti, David S. Reid, Tony Auffret and C. Austen Angell Pure and Applied Chemistry 83(8) 1567 (2011) https://doi.org/10.1351/PAC-REP-10-07-02
Kinetics of Lysine Loss in an Infant Formula Model System at Conditions Applicable to Spray Drying