The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program . You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
Gilles Vuataz
Lait, 82 4 (2002) 485-500
This article has been cited by the following article(s):
118 articles | Pages:
Flecking of fat‐filled milk powders
Justyna Tarapata, Mark Timlin, Noel A. McCarthy and James A. O'Mahony Comprehensive Reviews in Food Science and Food Safety 24 (2) (2025) https://doi.org/10.1111/1541-4337.70109
Rapid continuous freezing of liquid food products
Jolin Morel, Lindsay Robertson and Richard Archer Journal of Food Engineering 400 112637 (2025) https://doi.org/10.1016/j.jfoodeng.2025.112637
Job Ubbink 114 353 (2025) https://doi.org/10.1016/bs.afnr.2024.11.002
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
Kinetics of lactose crystallization and the effect on physical changes and reconstitution of milk powders
Xiàowěi Qí, Frans W.J. van den Berg, Jacob Judas Kain Kirkensgaard, Kirsten Gade Malmos, Jens Risbo and Serafim Bakalis Powder Technology 464 121195 (2025) https://doi.org/10.1016/j.powtec.2025.121195
State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions
Anna Stępień and Mariusz Witczak Biopolymers 115 (4) (2024) https://doi.org/10.1002/bip.23580
State diagram of whole milk for freeze-drying application
Fadwa Alla, Émilie Gagnière, Géraldine Agusti, Maria Perez Rodriguez, Anouar Rich, Mohammed Mountadar, Mostapha Siniti and Claudia Cogné Journal of Crystal Growth 622 127349 (2023) https://doi.org/10.1016/j.jcrysgro.2023.127349
Effect of mucin on β-lactoglobulin and lactose interaction
Hilal Yılmaz Journal of Dairy Research 1 (2023) https://doi.org/10.1017/S0022029923000092
A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy
Bircan Dinç, Recep Üstünsoy, Tahsin Ertaş and Emine Şen Food and Health 9 (3) 184 (2023) https://doi.org/10.3153/FH23017
Experimental analysis of spray drying in a process intensified counter flow dryer
Umair Jamil Ur Rahman, Artur K. Pozarlik and Gerrit Brem Drying Technology 40 (15) 3128 (2022) https://doi.org/10.1080/07373937.2021.2004160
Changes in physicochemical and surface characteristics in milk protein powders during storage
Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan Zisu Drying Technology 40 (3) 638 (2022) https://doi.org/10.1080/07373937.2020.1824189
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
Radio frequency assisted thermal processing for pasteurization of packaged whole milk powder surrounded by oil
Damla Dag, Rakesh K. Singh, Jinru Chen, Abhinav Mishra and Fanbin Kong Food Control 135 108762 (2022) https://doi.org/10.1016/j.foodcont.2021.108762
H. Douglas Goff, E. H. Hynes, M. C. Perotti, P. M. Kelly and S. A. Hogan 39 (2022) https://doi.org/10.1007/978-3-030-92585-7_3
Naritchaya Potes and Yrjö H. Roos 19 (2022) https://doi.org/10.1007/978-3-030-92585-7_2
Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments
Yadwinder Singh Rana, Long Chen, V.M. Balasubramaniam and Abigail B. Snyder International Journal of Food Microbiology 378 109838 (2022) https://doi.org/10.1016/j.ijfoodmicro.2022.109838
Eoin Murphy 457 (2022) https://doi.org/10.1007/978-3-030-92585-7_11
Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage
Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan Zisu Drying Technology 39 (15) 2119 (2021) https://doi.org/10.1080/07373937.2020.1755978
Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process
Maheshchandra H. Patil, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet and Eoin G. Murphy Innovative Food Science & Emerging Technologies 74 102798 (2021) https://doi.org/10.1016/j.ifset.2021.102798
Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality
Yrjö H. Roos Foods 10 (2) 447 (2021) https://doi.org/10.3390/foods10020447
Evaluation of Deposition of Whey Powder in Spray Dryer Using CFD Simulation
Sho Mitsuduka, Makoto Takano, Shinjiro Shinkawa, et al. Nippon Shokuhin Kagaku Kogaku Kaishi 68 (2) 65 (2021) https://doi.org/10.3136/nskkk.68.65
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
Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein
Juhi Saxena, Benu Adhikari, Robert Brkljaca, et al. International Dairy Journal 110 104800 (2020) https://doi.org/10.1016/j.idairyj.2020.104800
Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders
Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan Zisu Powder Technology 372 394 (2020) https://doi.org/10.1016/j.powtec.2020.06.020
Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation
Birgit Böhme, Rebecca Schneider, Theron Harbs and Harald Rohm LWT 126 109343 (2020) https://doi.org/10.1016/j.lwt.2020.109343
Evaluation of immersion‐contact type heat transfer for continuous pharmaceutical spin freeze‐drying process
Ganeshmurthy Srinivasan and Balakrishnan Raja Journal of Food Process Engineering 43 (1) (2020) https://doi.org/10.1111/jfpe.13153
Lactose and Lactose Derivatives
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
Inter-relationship between lactose crystallization and surface free fat during storage of infant formula
Juhi Saxena, Benu Adhikari, Robert Brkljaca, et al. Food Chemistry 322 126636 (2020) https://doi.org/10.1016/j.foodchem.2020.126636
Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength
Job Ubbink and Marina Dupas-Langlet Food Research International 138 109801 (2020) https://doi.org/10.1016/j.foodres.2020.109801
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
Thermodynamics of Phase Equilibria in Food Engineering
Camila Gambini Pereira Thermodynamics of Phase Equilibria in Food Engineering 421 (2019) https://doi.org/10.1016/B978-0-12-811556-5.00010-7
Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating
Damla Dag, Rakesh K. Singh and Fanbin Kong Journal of Food Engineering 261 40 (2019) https://doi.org/10.1016/j.jfoodeng.2019.04.017
Physicochemical properties and surface composition of infant formula powders
Juhi Saxena, Benu Adhikari, Robert Brkljaca, et al. Food Chemistry 297 124967 (2019) https://doi.org/10.1016/j.foodchem.2019.124967
Reference Module in Food Science
Hong Jiang Wang and Dong Sun Lee Reference Module in Food Science (2019) https://doi.org/10.1016/B978-0-08-100596-5.22647-4
Influence of the drying step in the steam-jet granulation process of dairy powders
Mathieu Person, Bernard Cuq, Agnès Duri, et al. Journal of Food Engineering 239 33 (2018) https://doi.org/10.1016/j.jfoodeng.2018.06.025
Thermogravimetric analysis for rapid assessment of moisture diffusivity in polydisperse powder and thin film matrices
Praveena Thirunathan, Patrik Arnz, Joeska Husny, Alessandro Gianfrancesco and Jimmy Perdana Food Chemistry 242 519 (2018) https://doi.org/10.1016/j.foodchem.2017.09.089
Time consolidation of skim milk powder near the glass transition temperature
Frank Schulnies and Thomas Kleinschmidt International Dairy Journal 85 105 (2018) https://doi.org/10.1016/j.idairyj.2018.05.005
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
Progress in understanding of supplemented state diagrams of hydrophilic food materials
van der Sman RGM Current Opinion in Food Science 21 32 (2018) https://doi.org/10.1016/j.cofs.2018.05.006
Plasticization and antiplasticization in amorphous food systems
Ubbink Job Current Opinion in Food Science 21 72 (2018) https://doi.org/10.1016/j.cofs.2018.05.007
Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula
Xiaomeng Sun, Cuina Wang, Hao Wang and Mingruo Guo Journal of Food Science 83 (6) 1685 (2018) https://doi.org/10.1111/1750-3841.14162
Predicting the solubility of mixtures of sugars and their replacers using the Flory–Huggins theory
R. G. M. van der Sman Food & Function 8 (1) 360 (2017) https://doi.org/10.1039/C6FO01497F
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
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, et al. Chemical Engineering Science 167 29 (2017) https://doi.org/10.1016/j.ces.2017.03.056
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
Reference Module in Food Science
E Refstrup, J Bonke and C. Senaka Ranadheera Reference Module in Food Science (2016) https://doi.org/10.1016/B978-0-08-100596-5.01012-X
Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
Kataneh Aalaei, Marilyn Rayner and Ingegerd Sjöholm LWT 73 675 (2016) https://doi.org/10.1016/j.lwt.2016.07.011
Moisture sorption isotherm and caking properties of infant formulas
Tammie Wei Yi Tham, Chenhui Wang, Andrew Ti Heong Yeoh and Weibiao Zhou Journal of Food Engineering 175 117 (2016) https://doi.org/10.1016/j.jfoodeng.2015.12.014
Reference Module in Food Science
Christine Haider and Stefan Palzer Reference Module in Food Science (2016) https://doi.org/10.1016/B978-0-08-100596-5.21002-0
A solution thermodynamics definition of the fiber saturation point and the derivation of a wood–water phase (state) diagram
Samuel L. Zelinka, Samuel V. Glass, Joseph E. Jakes and Donald S. Stone Wood Science and Technology 50 (3) 443 (2016) https://doi.org/10.1007/s00226-015-0788-7
Coalescence and agglomeration of individual particles of skim milk during convective drying
L. Malafronte, L. Ahrné, V. Robertiello, F. Innings and A. Rasmuson Journal of Food Engineering 175 15 (2016) https://doi.org/10.1016/j.jfoodeng.2015.11.021
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
235 (2016) https://doi.org/10.1002/9781119268659.biblio
Dielectric spectroscopy study of water dynamics in frozen bovine milk
Daniel Agranovich, Paul Ben Ishai, Gil Katz, Dror Bezman and Yuri Feldman Colloids and Surfaces B: Biointerfaces 141 390 (2016) https://doi.org/10.1016/j.colsurfb.2016.01.031
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
The role of acidity in crystallization of lactose and templating approach for highly-porous lactose production
Morteza Saffari, Amirali Ebrahimi and Timothy Langrish Journal of Food Engineering 164 1 (2015) https://doi.org/10.1016/j.jfoodeng.2015.05.003
Prediction of regions of coalescence and agglomeration along a spray dryer—Application to skim milk powder
L. Malafronte, L. Ahrné, F. Innings, A. Jongsma and A. Rasmuson Chemical Engineering Research and Design 104 703 (2015) https://doi.org/10.1016/j.cherd.2015.10.011
Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1
Jimmy Perdana, Martijn B. Fox, Chen Siwei, Remko M. Boom and Maarten A.I. Schutyser Food Research International 56 9 (2014) https://doi.org/10.1016/j.foodres.2013.12.007
Effect of lactic acid in-process crystallization of lactose/protein powders during spray drying
Morteza Saffari and Timothy Langrish Journal of Food Engineering 137 88 (2014) https://doi.org/10.1016/j.jfoodeng.2014.04.002
Effects of salt on the expansion of starchy snacks: a multiscale analysis
R. G. M. van der Sman and J. Broeze Food Funct. 5 (12) 3076 (2014) https://doi.org/10.1039/C4FO00513A
Catherine Bonazzi and Elisabeth Dumoulin 1 (2014) https://doi.org/10.1002/9783527631728.ch14
Solid‐State Protein–Carbohydrate Interactions and Their Application in the Food Industry
Nafiseh Soltanizadeh, Leila Mirmoghtadaie, Fatemeh Nejati, Leila Izadi Najafabadi, Maryam Khakbaz Heshmati and Maryam Jafari Comprehensive Reviews in Food Science and Food Safety 13 (5) 860 (2014) https://doi.org/10.1111/1541-4337.12089
Multiscale analysis of structure development in expanded starch snacks
R G M van der Sman and J Broeze Journal of Physics: Condensed Matter 26 (46) 464103 (2014) https://doi.org/10.1088/0953-8984/26/46/464103
393 (2014) https://doi.org/10.1002/9781118541685.ch9
Reaction Kinetics of Lysine Loss in a Model Dairy Formulation as Related to the Physical State
Iris Schmitz-Schug, Ulrich Kulozik and Petra Foerst Food and Bioprocess Technology 7 (3) 877 (2014) https://doi.org/10.1007/s11947-013-1119-3
Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature
Peng Zhou, Dasong Liu, Xiaoxia Chen, Yingjia Chen and Theodore P. Labuza Food Chemistry 150 457 (2014) https://doi.org/10.1016/j.foodchem.2013.11.027
State diagram of spray dried bovine colostrum powder
Yu Huaning and Li Yunfei International Journal of Food Properties 130513114416000 (2013) https://doi.org/10.1080/10942912.2011.642049
Physical state, molecular mobility and chemical stability of powdered dairy formulations
Iris Schmitz-Schug, Alessandro Gianfrancesco, Ulrich Kulozik and Petra Foerst Food Research International 53 (1) 268 (2013) https://doi.org/10.1016/j.foodres.2013.05.003
J. A. Hourigan, E. V. Lifran, L. T. T. Vu, Y. Listiohadi and R. W. Sleigh 21 (2013) https://doi.org/10.1002/9781118448205.ch2
Milk powder agglomerate growth and properties in fluidized bed agglomeration
A. Barkouti, C. Turchiuli, J. A. Carcel and E. Dumoulin Dairy Science & Technology 93 (4-5) 523 (2013) https://doi.org/10.1007/s13594-013-0132-7
Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders
P. Schuck, A. Dolivet, S. Méjean, C. Hervé and R. Jeantet International Dairy Journal 31 (1) 12 (2013) https://doi.org/10.1016/j.idairyj.2012.01.006
New methods to assess water diffusion in amorphous matrices during storage and drying
A. Gianfrancesco, G. Vuataz, X. Mesnier and V. Meunier Food Chemistry 132 (4) 1664 (2012) https://doi.org/10.1016/j.foodchem.2011.06.058
State diagrams of freeze dried colostral whey powders: Effects of additives on the stability of colostral whey powders
Huaning Yu and Yunfei Li Journal of Food Engineering 110 (1) 117 (2012) https://doi.org/10.1016/j.jfoodeng.2011.12.001
Soft matter approaches to food structuring
R.G.M. van der Sman Advances in Colloid and Interface Science 176-177 18 (2012) https://doi.org/10.1016/j.cis.2012.04.002
167 (2012) https://doi.org/10.1002/9781118307397.ch11
Adam Burbidge 357 (2012) https://doi.org/10.1002/9781444360943.ch16
Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria
Stéphanie Passot, Stéphanie Cenard, Inès Douania, Ioan Cristian Tréléa and Fernanda Fonseca Food Chemistry 132 (4) 1699 (2012) https://doi.org/10.1016/j.foodchem.2011.06.012
Thermal characteristics of freeze-dried camel milk and its major components
Mohammad Shafiur Rahman, Halaa Al-Hakmani, Ahmed Al-Alawi and Insaaf Al-Marhubi Thermochimica Acta 549 116 (2012) https://doi.org/10.1016/j.tca.2012.09.005
Soft matter approaches to structured foods: from “cook-and-look” to rational food design?
Job Ubbink Faraday Discussions 158 9 (2012) https://doi.org/10.1039/c2fd20125a
Generation of Product Structures During Drying of Food Products
Stefan Palzer, Cedric Dubois and Alessandro Gianfrancesco Drying Technology 30 (1) 97 (2012) https://doi.org/10.1080/07373937.2011.622060
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
Single droplet drying for optimal spray drying of enzymes and probiotics
Maarten A.I. Schutyser, Jimmy Perdana and Remko M. Boom Trends in Food Science & Technology 27 (2) 73 (2012) https://doi.org/10.1016/j.tifs.2012.05.006
Job Ubbink 177 (2012) https://doi.org/10.1002/9781118373903.ch7
Developing Supra-Molecular Structures During Freeze-Drying of Food
A. Gianfrancesco, C. Smarrito-Menozzi, G. Niederreiter and S. Palzer Drying Technology 30 (11-12) 1160 (2012) https://doi.org/10.1080/07373937.2012.681090
Encyclopedia of Dairy Sciences
E. Refstrup and J. Bonke Encyclopedia of Dairy Sciences 208 (2011) https://doi.org/10.1016/B978-0-12-374407-4.00410-6
Catherine Bonazzi and Elisabeth Dumoulin 1 (2011) https://doi.org/10.1002/9783527631667.ch1
Evolution of particle properties during spray drying in relation with stickiness and agglomeration control
C. Turchiuli, A. Gianfrancesco, S. Palzer and E. Dumoulin Powder Technology 208 (2) 433 (2011) https://doi.org/10.1016/j.powtec.2010.08.040
Assessment of physical characteristics and dissolution behavior of protein based powders
Alessandro Gianfrancesco, Claire Casteran, Jean-Christophe Andrieux, Maria-Isabelle Giardiello and Gilles Vuataz Procedia Food Science 1 601 (2011) https://doi.org/10.1016/j.profoo.2011.09.091
Kinetics of Lysine Loss in an Infant Formula Model System at Conditions Applicable to Spray Drying
Iris Schmitz, Alessandro Gianfrancesco, Ulrich Kulozik and Petra Foerst Drying Technology 29 (16) 1876 (2011) https://doi.org/10.1080/07373937.2011.589553
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
J. Ubbink 353 (2010) https://doi.org/10.1002/9780470958193.ch26
Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
A.S. Pereyra Gonzales, G.B. Naranjo, G.E. Leiva and L.S. Malec International Dairy Journal 20 (1) 40 (2010) https://doi.org/10.1016/j.idairyj.2009.07.007
A novel technique for determining glass–rubber transition in dairy powders
S.A. Hogan, M.H. Famelart, D.J. O’Callaghan and P. Schuck Journal of Food Engineering 99 (1) 76 (2010) https://doi.org/10.1016/j.jfoodeng.2010.01.040
A Review of Methods, Data and Applications of State Diagrams of Food Systems
Shyam S. Sablani, Roopesh M. Syamaladevi and Barry G. Swanson Food Engineering Reviews 2 (3) 168 (2010) https://doi.org/10.1007/s12393-010-9020-6
Determination of low levels of amorphous content in inhalation grade lactose by moisture sorption isotherms
Jasper Vollenbroek, Gerald A. Hebbink, Susanne Ziffels and Hartwig Steckel International Journal of Pharmaceutics 395 (1-2) 62 (2010) https://doi.org/10.1016/j.ijpharm.2010.04.035
The relation between material properties and supra-molecular structure of water-soluble food solids
St. Palzer Trends in Food Science & Technology 21 (1) 12 (2010) https://doi.org/10.1016/j.tifs.2009.08.005
Advanced Dairy Chemistry
Paul L. H. McSweeney and Patric F. Fox Advanced Dairy Chemistry 35 (2009) https://doi.org/10.1007/978-0-387-84865-5_3
The science of food structuring
R. G. M. van der Sman and A. J. van der Goot Soft Matter 5 (3) 501 (2009) https://doi.org/10.1039/B718952B
The science of food structuring
R. G. M. van der Sman and A. J. van der Goot Soft Matter 5 (3) 501 (2009) https://doi.org/10.1039/b718952b
Water behaviour in processed cheese spreads
Hela Gliguem, Dorra Ghorbel, Cécile Grabielle-Madelmont, et al. Journal of Thermal Analysis and Calorimetry 98 (1) 73 (2009) https://doi.org/10.1007/s10973-009-0376-x
Pages:
1 to 100 of 118 articles