Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates
Lait, 85 4-5 (2005) 315-323
Published online: 2005-07-12
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 carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder
Jun-Hwan Oh, Wonjae Lee, Juneha Bak and Byoungseung YooJournal of Food Engineering 112317 (2024)
https://doi.org/10.1016/j.jfoodeng.2024.112317
Color Profile of Ice Cream with Concentrates and Whey Protein Microparticles
Igor Gurskiy and A. TvorogovaDairy industry 19 (2024)
https://doi.org/10.21603/1019-8946-2024-1-4
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics
Xiaomeng Sun, Li Wang, Shuai Wang, Yixuan Tan, Yujia Zhu, Qingyun Wang, Weibing Tao and Lanxia QinInternational Journal of Dairy Technology 77 (3) 949 (2024)
https://doi.org/10.1111/1471-0307.13069
Chickpeas’ Cooking Wastewater as an Alternative Source of Galacto-Oligosaccharides for Improving the Freeze-Dried Resistance of Lactic Acid Bacteria
Stéphanie Passot, Stéphanie Cenard, Pascale Lieben, Sarrah Ghorbal, Gonçalo Nuno Martins, Paula Cristina Castilho and Fernanda FonsecaACS Food Science & Technology 4 (6) 1490 (2024)
https://doi.org/10.1021/acsfoodscitech.4c00120
(2024)
https://doi.org/10.1016/bs.afnr.2024.11.002
7 (2024)
https://doi.org/10.5772/intechopen.1006359
Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations
Sevgin Dıblan, Pelin Salum, Fatma Ulusal and Zafer ErbayInternational Dairy Journal 158 106036 (2024)
https://doi.org/10.1016/j.idairyj.2024.106036
A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy
Bircan Dinç, Recep Üstünsoy, Tahsin Ertaş and Emine ŞenFood and Health 9 (3) 184 (2023)
https://doi.org/10.3153/FH23017
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 ChandrapalaFood Reviews International 39 (2) 772 (2023)
https://doi.org/10.1080/87559129.2021.1928182
Antioxidant activities and emulsification properties of the new model systems of whey proteins and reduced sugars
Omar Mohammad AtroozInternational Food Research Journal 30 (3) 805 (2023)
https://doi.org/10.47836/ifrj.30.3.22
Changes in physicochemical and surface characteristics in milk protein powders during storage
Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan ZisuDrying Technology 40 (3) 638 (2022)
https://doi.org/10.1080/07373937.2020.1824189
Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity
Haixia Yan, Ziyin Yu and Ling LiuJournal of Food Science 87 (11) 4956 (2022)
https://doi.org/10.1111/1750-3841.16335
Ligilactobacillus salivarius functionalities, applications, and manufacturing challenges
M. Guerrero Sanchez, S. Passot, S. Campoy, M. Olivares and F. FonsecaApplied Microbiology and Biotechnology 106 (1) 57 (2022)
https://doi.org/10.1007/s00253-021-11694-0
Effect of protective agents on the storage stability of freeze-dried Ligilactobacillus salivarius CECT5713
Maria Guerrero Sanchez, Stéphanie Passot, Sonia Campoy, Monica Olivares and Fernanda FonsecaApplied Microbiology and Biotechnology 106 (21) 7235 (2022)
https://doi.org/10.1007/s00253-022-12201-9
Effect of Lactose and Milk Protein on Thermal Resistance of Enterococcus faecium NRRL B-2354 and Salmonella in Dairy Powders
Nurul Hawa Ahmad, Bradley P. Marks and Elliot T. RyserJournal of Food Protection 85 (12) 1865 (2022)
https://doi.org/10.4315/JFP-22-111
39 (2022)
https://doi.org/10.1007/978-3-030-92585-7_3
Development of Lactobacillus acidophilus LA5-loaded whey protein isolate/lactose bionanocomposite powder by electrospraying: A strategy for entrapment
Saber Amiri, Mehrdad Jafarzadeh Teymorlouei, Mahmoud Rezazadeh Bari and Mohammad Alizadeh KhaledabadFood Bioscience 43 101222 (2021)
https://doi.org/10.1016/j.fbio.2021.101222
The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein
Hannah E. Zenker, Jana Raupbach, Sjef Boeren, Harry J. Wichers and Kasper A. HettingaFood Hydrocolloids 109 106098 (2020)
https://doi.org/10.1016/j.foodhyd.2020.106098
Mid Infrared Spectroscopy and Multivariate Analysis Evaluation of Adulteration in Whey Protein Powder
Virgilio De Carvalho dos AnjosQUARKS: Brazilian Electronic Journal of Physics, Chemistry and Materials Science 2 (1) 1 (2020)
https://doi.org/10.34019/2674-9688.2020.v2.29759
Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions
Qurrotul A'yun, Paolo Demicheli, Lorenz de Neve, et al.International Dairy Journal 108 104736 (2020)
https://doi.org/10.1016/j.idairyj.2020.104736
Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
Kataneh Aalaei, Marilyn Rayner and Ingegerd SjöholmCritical Reviews in Food Science and Nutrition 59 (12) 1829 (2019)
https://doi.org/10.1080/10408398.2018.1431202
Application of differential scanning calorimetry to freeze-dried milk and milk fractions
Alessandro Pugliese, Maria Paciulli, Emma Chiavaro and Germano MucchettiJournal of Thermal Analysis and Calorimetry 137 (2) 703 (2019)
https://doi.org/10.1007/s10973-018-7971-7
Encyclopedia of Food Chemistry
Thom HuppertzEncyclopedia of Food Chemistry 483 (2019)
https://doi.org/10.1016/B978-0-12-814026-0.21081-0
Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders
Chao Zhong, Songwen Tan and Timothy LangrishJournal of Food Engineering 244 11 (2019)
https://doi.org/10.1016/j.jfoodeng.2018.09.020
Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula
Xiaomeng Sun, Cuina Wang, Hao Wang and Mingruo GuoJournal of Food Science 83 (6) 1685 (2018)
https://doi.org/10.1111/1750-3841.14162
Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps
Tomas Davidek, Alejandro Marabi, Olivier Mauroux, Isabelle Bauwens and Karin KraehenbuehlFood Chemistry 244 177 (2018)
https://doi.org/10.1016/j.foodchem.2017.10.013
Reference Module in Food Science
Thom HuppertzReference Module in Food Science (2018)
https://doi.org/10.1016/B978-0-08-100596-5.21081-0
Feasibility of Discriminating Dried Dairy Ingredients and Preheat Treatments Using Mid-Infrared and Raman Spectroscopy
Xiao Wang, Carlos Esquerre, Gerard Downey, et al.Food Analytical Methods 11 (5) 1380 (2018)
https://doi.org/10.1007/s12161-017-1114-9
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
Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
Kataneh Aalaei, Marilyn Rayner and Ingegerd SjöholmInternational Journal of Food Science & Technology 53 (9) 2159 (2018)
https://doi.org/10.1111/ijfs.13803
Physical characterization of whole and skim dried milk powders
Alessandro Pugliese, Giovanni Cabassi, Emma Chiavaro, et al.Journal of Food Science and Technology 54 (11) 3433 (2017)
https://doi.org/10.1007/s13197-017-2795-1
Storage stability of whole milk powder produced from raw milk reverse osmosis retentate
Ida Sørensen, Tommas Neve, Niels Ottosen, et al.Dairy Science & Technology 96 (6) 873 (2017)
https://doi.org/10.1007/s13594-016-0309-y
Dry heating of whey proteins
Elise Schong and Marie-Hélène FamelartFood Research International 100 31 (2017)
https://doi.org/10.1016/j.foodres.2017.08.057
Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393
Dimitra Dimitrellou, Panagiotis Kandylis and Yiannis KourkoutasLWT - Food Science and Technology 69 468 (2016)
https://doi.org/10.1016/j.lwt.2016.01.063
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry
Alessandro Pugliese, Maria Paciulli, Emma Chiavaro and Germano MucchettiJournal of Thermal Analysis and Calorimetry 123 (3) 2583 (2016)
https://doi.org/10.1007/s10973-016-5243-y
Handbook of Food Analysis, Third Edition - Two Volume Set
Shan-Yang Lin and Chih-Cheng LinHandbook of Food Analysis, Third Edition - Two Volume Set Vol II-371 (2015)
https://doi.org/10.1201/b18668-60
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
E. Haque and B. R. BhandariFood Engineering Series, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems 437 (2015)
https://doi.org/10.1007/978-1-4939-2578-0_38
Stability of probiotic Lactobacillus paracasei during storage as affected by the drying method
Devastotra Poddar, Shantanu Das, Geoff Jones, et al.International Dairy Journal 39 (1) 1 (2014)
https://doi.org/10.1016/j.idairyj.2014.04.007
https://doi.org/10.1002/9781118541685.ch9
Impact of Dehydration on Lysine Loss in a Model Dairy Formulation
Iris Schmitz-Schug, Alessandro Gianfrancesco, Petra Foerst and Ulrich KulozikDrying Technology 31 (13-14) 1477 (2013)
https://doi.org/10.1080/07373937.2013.776072
Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating
ONUR GÜNEŞER, AYŞEGÜL KIRCA TOKLUCU and YONCA KARAGÜL‐YÜCEERInternational Journal of Dairy Technology 66 (1) 14 (2013)
https://doi.org/10.1111/j.1471-0307.2012.00869.x
Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating
Karolina Szulc and Andrzej LenartInternational Dairy Journal 33 (1) 55 (2013)
https://doi.org/10.1016/j.idairyj.2013.05.021
Effect of water activity, temperature and pH on solid state lactosylation of β-lactoglobulin
Marianne K. Thomsen, Karsten Olsen, Jeanette Otte, et al.International Dairy Journal 23 (1) 1 (2012)
https://doi.org/10.1016/j.idairyj.2011.10.008
Generation of Product Structures During Drying of Food Products
Stefan Palzer, Cedric Dubois and Alessandro GianfrancescoDrying Technology 30 (1) 97 (2012)
https://doi.org/10.1080/07373937.2011.622060
Modelling the Dynamic Inactivation of the Probiotic Bacterium L. Paracasei ssp. Paracasei During a Low-Temperature Drying Process Based on Stationary Data in Concentrated Systems
Petra Foerst and Ulrich KulozikFood and Bioprocess Technology 5 (6) 2419 (2012)
https://doi.org/10.1007/s11947-011-0560-4
Influence of temperature and the physical state on available lysine in powdered infant formula
Iris Schmitz, Alessandro Gianfrancesco, Ulrich Kulozik and Petra FoerstProcedia Food Science 1 1031 (2011)
https://doi.org/10.1016/j.profoo.2011.09.154
Coupling of dielectric and mechanical relaxations with glass transition and stickiness of milk solids
Nattiga Silalai and Yrjö H. RoosJournal of Food Engineering 104 (3) 445 (2011)
https://doi.org/10.1016/j.jfoodeng.2011.01.009
Kinetics of Lysine Loss in an Infant Formula Model System at Conditions Applicable to Spray Drying
Iris Schmitz, Alessandro Gianfrancesco, Ulrich Kulozik and Petra FoerstDrying Technology 29 (16) 1876 (2011)
https://doi.org/10.1080/07373937.2011.589553
Maillard Reaction and Protein Cross-Linking in Relation to the Solubility of Milk Powders
Thao T. Le, Bhesh Bhandari, John W. Holland and Hilton C. DeethJournal of Agricultural and Food Chemistry 59 (23) 12473 (2011)
https://doi.org/10.1021/jf203460z
https://doi.org/10.1002/9780470638859.conrr403
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. MalecInternational Dairy Journal 20 (1) 40 (2010)
https://doi.org/10.1016/j.idairyj.2009.07.007
Chemical Deterioration and Physical Instability of Food and Beverages
G. Mortensen, U. Andersen, J.H. Nielsen and H.J. AndersenChemical Deterioration and Physical Instability of Food and Beverages 726 (2010)
https://doi.org/10.1533/9781845699260.3.726
Dielectric and Mechanical Properties Around Glass Transition of Milk Powders
Nattiga Silalai and Yrjö H. RoosDrying Technology 28 (9) 1044 (2010)
https://doi.org/10.1080/07373937.2010.505520
Advanced Dairy Chemistry
Paul L. H. McSweeney and Patric F. FoxAdvanced Dairy Chemistry 35 (2009)
https://doi.org/10.1007/978-0-387-84865-5_3
Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas
José Contreras-Calderón, Eduardo Guerra-Hernández and Belén García-VillanovaEuropean Food Research and Technology 227 (1) 117 (2008)
https://doi.org/10.1007/s00217-007-0700-2