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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
Pulse Spray Drying for Bovine Skimmed Milk Powder Production
María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe and Eoin G. Murphy Foods 13(6) 869 (2024) https://doi.org/10.3390/foods13060869
Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits
The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends
Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review
Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu and Jayani Chandrapala Food Reviews International 39(2) 772 (2023) https://doi.org/10.1080/87559129.2021.1928182
The chemical composition, production technology, authentication, and QC analysis of dried milk
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony and Eoin G. Murphy International Dairy Journal 128 105289 (2022) https://doi.org/10.1016/j.idairyj.2021.105289
Influence of Spray Drying on Encapsulation Efficiencies and Structure of Casein Micelles Loaded with Anthraquinones Extracted from Aloe vera Plant
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
Jianfeng Wu, Chunxia Su, Lorenz de Neve, Ali Sedaghat Doost, Karin De Grave, Pieter Vermeir, José C. Martins and Paul Van der Meeren LWT 154 112754 (2022) https://doi.org/10.1016/j.lwt.2021.112754
Effect of Storage of Skim Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional Properties
Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments
Ming Yu, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet and Luca Lanotte Foods 11(4) 562 (2022) https://doi.org/10.3390/foods11040562
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
The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy
Effects of dairy and plant protein on growth and growth biomarkers in a piglet model
Anne Krog Ingerslev, Laura Rasmussen, Pan Zhou, Jan Værum Nørgaard, Peter Kappel Theil, Søren Krogh Jensen and Helle Nygaard Lærke Food & Function 12(22) 11625 (2021) https://doi.org/10.1039/D1FO02092G
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang and Lilia Ahrné Comprehensive Reviews in Food Science and Food Safety 20(6) 5616 (2021) https://doi.org/10.1111/1541-4337.12844
Production and characterization of infant milk formula powders: A review
Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior
The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders
David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony and Noel A. McCarthy Foods 9(2) 236 (2020) https://doi.org/10.3390/foods9020236
Physicochemical properties of spray-dried model infant milk formula powders: Influence of whey protein-to-casein ratio
Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties
Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, Sanket Borad and Pankaj T. Parmar Journal of Food Science and Technology 55(9) 3526 (2018) https://doi.org/10.1007/s13197-018-3278-8
Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication
Technical note: Fourier transform infrared spectral analysis in tandem with 31P nuclear magnetic resonance spectroscopy elaborates detailed insights into phosphate partitioning during skimmed milk microfiltration and diafiltration
Changes in Proteases, Antiproteases, and Bioactive Proteins From Mother's Breast Milk to the Premature Infant Stomach
Veronique Demers‐Mathieu, Søren Drud Nielsen, Mark A. Underwood, Robyn Borghese and David C. Dallas Journal of Pediatric Gastroenterology and Nutrition 66(2) 318 (2018) https://doi.org/10.1097/MPG.0000000000001719
Storage stability of whole milk powder produced from raw milk reverse osmosis retentate
Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization
Creating an Efficient Methanol‐Stable Biocatalyst by Protein and Immobilization Engineering Steps towards Efficient Biosynthesis of Biodiesel
Shalev Gihaz, Diána Weiser, Adi Dror, Péter Sátorhelyi, Moran Jerabek‐Willemsen, László Poppe and Ayelet Fishman ChemSusChem 9(22) 3161 (2016) https://doi.org/10.1002/cssc.201601158
Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates
Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide
Chenchaiah Marella, P. Salunke, A.C. Biswas, A. Kommineni and L.E. Metzger Journal of Dairy Science 98(6) 3577 (2015) https://doi.org/10.3168/jds.2014-8946
Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates
Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: Differences between milk concentration using ultrafiltration and osmotic stressing
Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate
Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects
Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari Dairy Science & Technology 90(2-3) 335 (2010) https://doi.org/10.1051/dst/2010002
Raman spectroscopic quantification of milk powder constituents
Reconsidering the importance of interfacial properties in foam stability
Peter A. Wierenga, Lianne van Norél and Elka S. Basheva Colloids and Surfaces A: Physicochemical and Engineering Aspects 344(1-3) 72 (2009) https://doi.org/10.1016/j.colsurfa.2009.02.012
