Influence of processing variables on the physicochemical properties of spray dried fat-based milk powders
Lait, 82 4 (2002) 401-412
Articles citing this article
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:
This article has been cited by the following article(s):
Effect of Thermal Treatment and Pasteurization on Milk Powder Quality
Mohammed Ibrahim Alkadour, Nataliya Pryanichnikova, Elena Yurova and Andrey PetrovFood Processing: Techniques and Technology 275 (2024)
https://doi.org/10.21603/2074-9414-2024-2-2506
Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
Pelin Salum, Serap Berktas, Perihan Kendirci, Deniz Bas, Mustafa Cam and Zafer ErbayInternational Dairy Journal 143 105687 (2023)
https://doi.org/10.1016/j.idairyj.2023.105687
651 (2023)
https://doi.org/10.1016/B978-0-12-819895-7.00003-1
Production and characterisation of goat milk powder made from sonicated whole milk concentrates
Durmuş Sert and Emin MercanInternational Dairy Journal 129 105333 (2022)
https://doi.org/10.1016/j.idairyj.2022.105333
Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
Pelin Salum, Serap Berktas, Mustafa Cam and Zafer ErbayInternational Dairy Journal 125 105241 (2022)
https://doi.org/10.1016/j.idairyj.2021.105241
Optimization of spray drying operating conditions for production of functional milk powder encapsulating bee pollen
Mamta Thakur, Kirty Pant, Rishi Ravindra Naik and Vikas NandaDrying Technology 39 (6) 777 (2021)
https://doi.org/10.1080/07373937.2020.1720225
Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization
Kirty Pant, Mamta Thakur, Harish Kumar Chopra and Vikas NandaLWT 112956 (2021)
https://doi.org/10.1016/j.lwt.2021.112956
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
Müge Urgu-Öztürk, Figen Kaymak-Ertekin and Nurcan KocaPowder Technology 391 510 (2021)
https://doi.org/10.1016/j.powtec.2021.06.034
Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes
Asma Khan, Muhammad Tajammal Munir, Wei Yu and Brent R. YoungInternational Journal of Dairy Technology 74 (1) 235 (2021)
https://doi.org/10.1111/1471-0307.12734
Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process
S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, et al.Food systems 2 (1) 9 (2019)
https://doi.org/10.21323/2618-9771-2019-2-1-9-15
Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties
Mamta Thakur and Vikas NandaJournal of Food Process Engineering 42 (6) (2019)
https://doi.org/10.1111/jfpe.13148
Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
Ahsen Burcin Himmetagaoglu and Zafer ErbayInternational Dairy Journal 88 60 (2019)
https://doi.org/10.1016/j.idairyj.2018.08.004
Whey Proteins
Mark Stout and MaryAnne DrakeWhey Proteins 377 (2019)
https://doi.org/10.1016/B978-0-12-812124-5.00011-4
Influence of spray drying on the stability of food-grade solid lipid nanoparticles
Hanna Salminen, Juliane Ankenbrand, Benjamin Zeeb, Gabriela Badolato Bönisch, Christian Schäfer, Reinhard Kohlus and Jochen WeissFood Research International 119 741 (2019)
https://doi.org/10.1016/j.foodres.2018.10.056
Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets
Jonathan B. Magan, John T. Tobin, Tom F. O'Callaghan, et al.Journal of Dairy Science 102 (11) 9611 (2019)
https://doi.org/10.3168/jds.2019-16415
Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
Zafer Erbay and Nurcan KocaInternational Dairy Journal 96 1 (2019)
https://doi.org/10.1016/j.idairyj.2019.04.002
Elucidation of factors responsible for formation of white flecks in reconstituted fat filled milk powders
C. Schmidmeier, C. O’Gorman, K.P. Drapala, D.S. Waldron and J.A. O’MahonyColloids and Surfaces A: Physicochemical and Engineering Aspects 575 245 (2019)
https://doi.org/10.1016/j.colsurfa.2019.03.034
Süt Yağının Toza Dönüştürülmesi ve Krema Tozu
Ahsen Burçin HİMMETAĞAOĞLU, Zafer ERBAY and Mustafa ÇAMAkademik Gıda 17 (1) 72 (2019)
https://doi.org/10.24323/akademik-gida.544661
Surface Enrichment and Depletion of the Active Ingredient in Spray Dried Amorphous Solid Dispersions
Zhen Chen, Kuan Yang, Chengbin Huang, et al.Pharmaceutical Research 35 (2) (2018)
https://doi.org/10.1007/s11095-018-2345-1
Encyclopedia of Food Chemistry
M. Foerster, M.W. Woo and C. SelomulyaEncyclopedia of Food Chemistry 589 (2017)
https://doi.org/10.1016/B978-0-08-100596-5.21155-4
203 (2017)
https://doi.org/10.1002/9781118930526.ch10
1 (2016)
https://doi.org/10.1007/978-1-4939-2800-2_1
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Min HuOxidative Stability and Shelf Life of Foods Containing Oils and Fats 313 (2016)
https://doi.org/10.1016/B978-1-63067-056-6.00009-4
Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders
Durmuş Sert, Emin Mercan, Serdar Aydemir and Mustafa CivelekJournal of Dairy Science 99 (7) 5254 (2016)
https://doi.org/10.3168/jds.2016-10860
Formation and Gelation Role of Serum Protein Aggregates during the Manufacture of Milk Powder
Yan Hua Li, Wei Jun Wang, Yue Cheng Meng and Jie ChenJournal of Food Process Engineering 38 (3) 299 (2015)
https://doi.org/10.1111/jfpe.12163
Optimization of spray drying process in cheese powder production
Zafer Erbay, Nurcan Koca, Figen Kaymak-Ertekin and Mustafa UcuncuFood and Bioproducts Processing 93 156 (2015)
https://doi.org/10.1016/j.fbp.2013.12.008
Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
Nurcan Koca, Zafer Erbay and Figen Kaymak-ErtekinJournal of Dairy Science 98 (5) 2934 (2015)
https://doi.org/10.3168/jds.2014-9111
Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
Zafer Erbay and Nurcan KocaJournal of Dairy Science 98 (12) 8391 (2015)
https://doi.org/10.3168/jds.2015-9765
Physicochemical properties of spray dried nanoemulsions with varying final water and sugar contents
Patrick G. Maher, Yrjö H. Roos and Mark A. FenelonJournal of Food Engineering 126 113 (2014)
https://doi.org/10.1016/j.jfoodeng.2013.11.001
The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate
Curtis W. Park, Eric Bastian, Brian Farkas and MaryAnne DrakeJournal of Food Science 79 (1) (2014)
https://doi.org/10.1111/1750-3841.12279
Physical characteristics of spray-dried dairy powders containing different vegetable oils
Grace M. Kelly, James A. O’Mahony, Alan L. Kelly and Donal J. O’CallaghanJournal of Food Engineering 122 122 (2014)
https://doi.org/10.1016/j.jfoodeng.2013.08.028
Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying
Ravula Sudharshan Reddy, C.T. Ramachandra, Sharanagouda Hiregoudar, et al.Small Ruminant Research 119 (1-3) 130 (2014)
https://doi.org/10.1016/j.smallrumres.2014.01.013
The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability
C.W. Park and M.A. DrakeJournal of Food Science 79 (4) (2014)
https://doi.org/10.1111/1750-3841.12396
The Effect of Fats in Whey Protein Isolate Powder
Jawad Ahmad, Tino Kausmann, Md. Imtiaz-ul-Islam and T. A. G. LangrishDrying Technology 31 (6) 619 (2013)
https://doi.org/10.1080/07373937.2012.751603
Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review
Anup Sharma, Atanu H. Jana and Rupesh Shrikant ChavanComprehensive Reviews in Food Science and Food Safety 11 (5) 518 (2012)
https://doi.org/10.1111/j.1541-4337.2012.00199.x
141 (2011)
https://doi.org/10.1002/9780470959169.ch6
Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures
Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, et al.Dairy Science & Technology 90 (2-3) 287 (2010)
https://doi.org/10.1051/dst/2009057
Food Packaging and Shelf Life
Elmira Tehrany and Kees SonneveldFood Packaging and Shelf Life 127 (2009)
https://doi.org/10.1201/9781420078459-c7
Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders
M.L. Vignolles, C. Lopez, M.N. Madec, et al.Journal of Dairy Science 92 (1) 58 (2009)
https://doi.org/10.3168/jds.2008-1387
Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition
Esther H.-J. Kim, Xiao Dong Chen and David PearceJournal of Food Engineering 94 (2) 169 (2009)
https://doi.org/10.1016/j.jfoodeng.2008.10.020
Advances in Food and Nutrition Research
Mary Ann Augustin and Punsandani UdabageAdvances in Food and Nutrition Research 53 1 (2007)
https://doi.org/10.1016/S1043-4526(07)53001-9
Free fat, surface fat and dairy powders: interactions between process and product. A review
Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre SchuckLe Lait 87 (3) 187 (2007)
https://doi.org/10.1051/lait:2007010
104 (2007)
https://doi.org/10.1002/9780470995921.ch5
Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Eric A. Decker and D. Julian McClementsFood Research International 39 (4) 449 (2006)
https://doi.org/10.1016/j.foodres.2005.09.008
Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
D.J. Oldfield, M.W. Taylor and H. SinghInternational Dairy Journal 15 (5) 501 (2005)
https://doi.org/10.1016/j.idairyj.2004.09.004
Dairy Processing
R.E.M. Verdurmen and P. de JongDairy Processing 333 (2003)
https://doi.org/10.1533/9781855737075.2.333
Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders
M.Kieran Keogh, Cathriona A Murray and Brendan T O’KennedyInternational Dairy Journal 13 (12) 995 (2003)
https://doi.org/10.1016/S0958-6946(03)00123-7