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A conversation on allergy: recognizing the past and looking to the future
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Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage
Spray drying and characterization of lactose-free goat milk
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An Overview of the Relevance of IgG4 Antibodies in Allergic Disease with a Focus on Food Allergens
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Aging of infant formulas containing proteins from different sources
Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol
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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder
The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk
Zalizawati Abdullah, Farah Saleena Taip, Siti Mazlina Mustapa Kamal and Ribhan Zafira Abdul Rahman Journal of Food Science and Technology 58(8) 3174 (2021) https://doi.org/10.1007/s13197-020-04820-9
Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters
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The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom
Eoin W Finnegan, Md. Sultan Mahomud, Eoin G Murphy and James A O'Mahony International Journal of Dairy Technology 74(2) 404 (2021) https://doi.org/10.1111/1471-0307.12758
Semi-industrial production of a minimally processed infant formula powder using membrane filtration
X. Yu, N. Leconte, S. Méjean, G. Garric, S. Even, G. Henry, F.J. Tessier, M. Howsam, T. Croguennec, G. Gésan-Guiziou, D. Dupont, R. Jeantet and A. Deglaire Journal of Dairy Science 104(5) 5265 (2021) https://doi.org/10.3168/jds.2020-19529
Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders
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Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders
A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope
Chemometric studies of the effects of milk fat replacement with different proportions of vegetable oils in the formulation of fat-filled milk powders: Implications for quality assurance
Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool
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Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations
Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes
The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios
Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
Zalizawati Abdullah, Farah Saleena Taip, Siti Mazlina Mustapa Kamal and Ribhan Zafira Abdul Rahman Journal of Food Processing and Preservation 42(11) e13773 (2018) https://doi.org/10.1111/jfpp.13773
CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD
Occurrence of lipid oxidation compounds in commercialised functional dairy products
M. Carmen García-Martínez, Javier Fontecha, Joaquín Velasco, Francisca Holgado and Gloria Márquez-Ruiz International Dairy Journal 86 27 (2018) https://doi.org/10.1016/j.idairyj.2018.06.020
Controlled glycation of milk proteins and peptides: Functional properties
