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:

Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula

Zhengyan Wu, Shan Zheng, Xianwei Yuan, Yanqiao Ji, Hongbo Li, RenQing DuoJie, AngDan SuoNan, Hongjuan Li and Jinghua Yu
International Journal of Dairy Technology 77 (2) 497 (2024)
https://doi.org/10.1111/1471-0307.13039

Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder

Xiàowěi Qí, Kirsten Gade Malmos, Frans W.J. van den Berg, Flemming Bjerg Grumsen and Serafim Bakalis
Food Research International 177 113872 (2024)
https://doi.org/10.1016/j.foodres.2023.113872

Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study

Yue Pan, Shuming Liu, Xueying Zhang, Xiaodong Li, Lu Liu, Donghai Hao, Liqin Cui, Chunli Ma, Xiaoqing Dang, Yanling Xu and Yongshun Wang
Journal of the Science of Food and Agriculture 104 (7) 4331 (2024)
https://doi.org/10.1002/jsfa.13319

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Rita Brzezińska, Iga Piasecka and Agata Górska
Applied Sciences 14 (5) 2103 (2024)
https://doi.org/10.3390/app14052103

Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions

Vincent J.P. Boerkamp, Scarlett D. Boras, Jean-Paul Vincken, John P.M. van Duynhoven and Marie Hennebelle
Food Research International 187 114412 (2024)
https://doi.org/10.1016/j.foodres.2024.114412

Storage stability of model infant formula powders produced under varying wet-mix processing conditions

Mariana Rodríguez Arzuaga, Analía G. Abraham, Leopoldo Suescun, Alejandra Medrano, Lilia Ahrné, Marcela Díaz, Jessica Báez and María Cristina Añón
International Dairy Journal 155 105968 (2024)
https://doi.org/10.1016/j.idairyj.2024.105968

A conversation on allergy: recognizing the past and looking to the future

Erik Melén, Bart N Lambrecht, Clare M Lloyd, Marc E Rothenberg, Kenji Kabashima, Fabio Luciani, Jonathan M Coquet, Carole Ober, Martijn C Nawijn, Thomas Platts‐Mills and Erika von Mutius
Immunology & Cell Biology 101 (10) 936 (2023)
https://doi.org/10.1111/imcb.12688

Production and characterization of camel milk powder enriched with date extract

Jawaher AlYammahi, K. Rambabu, A. Thanigaivelan, Shadi W. Hasan, Hanifa Taher, Pau Loke Show and Fawzi Banat
LWT 179 114636 (2023)
https://doi.org/10.1016/j.lwt.2023.114636

Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder

Pelin Salum, Serap Berktas, Deniz Bas, Mustafa Cam and Zafer Erbay
Journal of Food Science 88 (1) 244 (2023)
https://doi.org/10.1111/1750-3841.16392

The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

Aylin Turk-Gul, Muge Urgu-Ozturk and Nurcan Koca
International Dairy Journal 138 105552 (2023)
https://doi.org/10.1016/j.idairyj.2022.105552

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

Ronald Marsiglia-Fuentes, Amparo Chiralt and Luis A. García-Zapateiro
Foods 12 (18) 3497 (2023)
https://doi.org/10.3390/foods12183497

Valéria Santos, Júlia Francisquini, Tatiana Santos Lima, Natalia Casas Mesa, Luiz Fernando Cappa De Oliveira, Rodrigo Stephani, Antônio Fernandes de Carvalho and Ítalo T. Perrone
(2023)
https://doi.org/10.2139/ssrn.4462707

Effects of processing on component interactions and peptide profiles of preterm infant formula based on peptidomics by Q Exactive plus analysis

Xiaomeng Sun, Yixuan Tan, Chengyu Duan, Qingyun Wang and Qiang Cui
LWT 189 115429 (2023)
https://doi.org/10.1016/j.lwt.2023.115429

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 Erbay
International Dairy Journal 143 105687 (2023)
https://doi.org/10.1016/j.idairyj.2023.105687

Investigating the flow properties of bee pollen enriched milk powder during storage

Mamta Thakur and Vikas Nanda
Journal of Stored Products Research 96 101940 (2022)
https://doi.org/10.1016/j.jspr.2022.101940

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 Erbay
International Dairy Journal 125 105241 (2022)
https://doi.org/10.1016/j.idairyj.2021.105241

Effect of Whey Protein Purity on the Characteristics of Algae Oil-Loaded Encapsulates Obtained by Electrospraying Assisted by Pressurized Gas

Cristina Prieto, Emma Talón, Caciano Zapata Noreña and Jose M. Lagaron
Nanomaterials 12 (18) 3096 (2022)
https://doi.org/10.3390/nano12183096

Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence

Mohammadreza Khalesi and Richard J. FitzGerald
Critical Reviews in Food Science and Nutrition 62 (25) 6973 (2022)
https://doi.org/10.1080/10408398.2021.1908955

Can we alter the course of allergic disease?

Thomas A.E. Platts-Mills, Kelly K. Boyd and Jonathan G. Medernach
Annals of Allergy, Asthma & Immunology 129 (3) 271 (2022)
https://doi.org/10.1016/j.anai.2022.07.002

Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder

Loreto Alonso‐Miravalles, Giovanni Barone, David Waldron, Juergen Bez, Marcel Skejovic Joehnke, Iben Lykke Petersen, Emanuele Zannini, Elke K Arendt and James A O'Mahony
Journal of the Science of Food and Agriculture 102 (12) 5044 (2022)
https://doi.org/10.1002/jsfa.11199

Indirect and mixed‐mode solar drying and its effect on physicochemical properties of raw and cooked chicken breast meat

Erick César López‐Vidaña, Alfredo Domínguez Niño, Octavio García‐Valladares, Isaac Pilatowsky Figueroa, Margarita Castillo Téllez and Beatriz Castillo‐Téllez
Journal of Food Processing and Preservation 46 (10) (2022)
https://doi.org/10.1111/jfpp.16848

Production of rice bran oil (Oryza sativa L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products

Nathan H. Noguera, Dyana C. Lima, José Claudio Klier Monteiro Filho and Rodney A. F. Rodrigues
Journal of Microencapsulation 39 (4) 314 (2022)
https://doi.org/10.1080/02652048.2022.2079743

Classification of commonly used feed ingredients based on flow properties

Ahmet Pekel, Abdurrahman Kızıl, Ali Çalık, Eren Kuter, Umair Ahsan, Mustafa Alataş and Oğuzhan Kahraman
International Agrophysics 36 (2) 123 (2022)
https://doi.org/10.31545/intagr/149295

Sten ten Klooster, Vincent Boerkamp, Eleni Lazaridi, Suyeon Yang, Machi Takeuchi, Claire Berton-Carabin, Karin Schroën, Hans-Gerd Janssen, Heiner Friedrich, Johannes Hohlbein, John van Duynhoven and Marie Hennebelle
3 (2022)
https://doi.org/10.1007/978-3-030-87222-9_1

Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions

Sten ten Klooster, Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Karin Schroën and Claire Berton-Carabin
Food Chemistry 387 132880 (2022)
https://doi.org/10.1016/j.foodchem.2022.132880

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

Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol

Umar Garba, Riantong Singanusong, Sudarat Jiamyangyuen and Tipawan Thongsook
Journal of Food Science and Technology 58 (3) 968 (2021)
https://doi.org/10.1007/s13197-020-04611-2

Model infant formulas: Influence of types of whey proteins and oil composition on emulsion and powder properties

Guilherme de Figueiredo Furtado, Ana Gabriela da Silva Carvalho and Miriam Dupas Hubinger
Journal of Food Engineering 292 110256 (2021)
https://doi.org/10.1016/j.jfoodeng.2020.110256

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 Koca
Powder Technology 391 510 (2021)
https://doi.org/10.1016/j.powtec.2021.06.034

Spray drying and characterization of lactose-free goat milk

Elza Sales Queiroz, Ana Luiza Lopes Rezende, Ítalo Tuler Perrone, Júlia d’Almeida Francisquini, Antônio Fernandes de Carvalho, Natália Maria Germano Alves, Luiz Fernando Cappa de Oliveira and Rodrigo Stephani
LWT 147 111516 (2021)
https://doi.org/10.1016/j.lwt.2021.111516

Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability

Theresia Heiden-Hecht, Martha L. Taboada, Monika Brückner-Gühmann, Heike P. Karbstein, Volker Gaukel and Stephan Drusch
International Dairy Journal 121 105134 (2021)
https://doi.org/10.1016/j.idairyj.2021.105134

HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

Duo Feng, Jing Wang, Xiao-jiao Ji, Wen-xiang Min and Wen-jie Yan
LWT 141 110855 (2021)
https://doi.org/10.1016/j.lwt.2021.110855

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

Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Eyassu Seifu and Volker Gaukel
Food and Bioproducts Processing 128 121 (2021)
https://doi.org/10.1016/j.fbp.2021.05.001

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

Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies

Maheshchandra H. Patil, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet and Eoin G. Murphy
Drying Technology 39 (11) 1595 (2021)
https://doi.org/10.1080/07373937.2021.1903489

Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders

Claire Gaiani, Rana Omar, Sofiane El-Kirat-Chatel, Loubiana Cvetkovska, Marcela Alexander, Colin Ray, Jennifer Burgain and Grégory Francius
Food Hydrocolloids 118 106801 (2021)
https://doi.org/10.1016/j.foodhyd.2021.106801

Prediction of dairy powder functionality attributes using diffuse reflectance in the visible and near infrared (Vis-NIR) region

Che Wang, Mariza G. Reis, Geoffrey I.N. Waterhouse, Yacine Hemar and Marlon M. Reis
International Dairy Journal 117 104981 (2021)
https://doi.org/10.1016/j.idairyj.2021.104981

An Overview of the Relevance of IgG4 Antibodies in Allergic Disease with a Focus on Food Allergens

Thomas A. E. Platts-Mills, Behnam Keshavarz, Jeffrey M. Wilson, Rung-chi Li, Peter W. Heymann, Diane R. Gold, Emily C. McGowan and Elizabeth A. Erwin
Children 8 (5) 418 (2021)
https://doi.org/10.3390/children8050418

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

Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

Denise Felix da Silva, Hao Wang, Tomasz Pawel Czaja, et al.
Powder Technology 378 227 (2021)
https://doi.org/10.1016/j.powtec.2020.10.004

Aging of infant formulas containing proteins from different sources

Lauane Nunes, Igor Lima de Paula, Marcelo Cristianini, Rodrigo Stephani and Guilherme M. Tavares
LWT 152 112299 (2021)
https://doi.org/10.1016/j.lwt.2021.112299

Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas

Eoin G. Murphy, Nicolas E. Regost, Yrjö H. Roos and Mark A. Fenelon
Foods 9 (1) 84 (2020)
https://doi.org/10.3390/foods9010084

In vitro static digestion reveals how plant proteins modulate model infant formula digestibility

Linda Le Roux, Raphaël Chacon, Didier Dupont, et al.
Food Research International 130 108917 (2020)
https://doi.org/10.1016/j.foodres.2019.108917

Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties

Alfredo Domínguez-Niño, Ana María Lucho-Gómez, Isaac Pilatowsky-Figueroa, et al.
CyTA - Journal of Food 18 (1) 508 (2020)
https://doi.org/10.1080/19476337.2020.1791961

Characteristics on the oxidation stability of infant formula powder with different ingredients during storage

Weijun Wang, Yanhua Li, Liqin Cai and Luping Fang
Food Science & Nutrition 8 (12) 6392 (2020)
https://doi.org/10.1002/fsn3.1928

Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Viktorija Eisinaitė, Daiva Leskauskaitė, Milda Pukalskienė and Petras Rimantas Venskutonis
Journal of Food Science 85 (3) 628 (2020)
https://doi.org/10.1111/1750-3841.14995

Assessment of a solid-state bulk acoustic wave sensor to measure viscosity of Newtonian and Non-Newtonian fluids under static and flow conditions

Yuanyuan Pu, Norah O'Shea, Sean A. Hogan and John T. Tobin
Journal of Food Engineering 277 109917 (2020)
https://doi.org/10.1016/j.jfoodeng.2020.109917

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

V.L. Cenini, L. Gallagher, G. McKerr, et al.
Food Hydrocolloids 108 105881 (2020)
https://doi.org/10.1016/j.foodhyd.2020.105881

Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

Linda Le Roux, Serge Mejean, Raphaël Chacon, Christelle Lopez, Didier Dupont, Amélie Deglaire, Françoise Nau and Romain Jeantet
LWT 120 108891 (2020)
https://doi.org/10.1016/j.lwt.2019.108891

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

Multiscale imaging approaches for simultaneously mapping distribution of multiple components in infant formula powders

Shan Huang, Scott A. Strobel, Rewa Rai, Tina Jeoh and Nitin Nitin
Journal of Food Engineering 281 109999 (2020)
https://doi.org/10.1016/j.jfoodeng.2020.109999

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

Mariana Ferreira ALVES, Marília Viana BORGES, Daniel FLORÊNCIO FILHO, et al.
Food Science and Technology 40 (1) 230 (2020)
https://doi.org/10.1590/fst.36418

Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

Sabire YERLİKAYA and Hülya ŞEN ARSLAN
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 8 (2) 677 (2019)
https://doi.org/10.17798/bitlisfen.511313

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 Koca
International Dairy Journal 96 1 (2019)
https://doi.org/10.1016/j.idairyj.2019.04.002

Comparative study on the characteristics and oxidation stability of commercial milk powder during storage

Y.H. Li, W.J. Wang, L. Guo, Z.P. Shao and X.J. Xu
Journal of Dairy Science 102 (10) 8785 (2019)
https://doi.org/10.3168/jds.2018-16089

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

V.A. Maidannyk, A.S.L. Lim, M.A.E. Auty and Y.H. Roos
Food Research International 116 1212 (2019)
https://doi.org/10.1016/j.foodres.2018.10.008

The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry

Norah O'Shea, Tom F. O'Callaghan and John T. Tobin
Innovative Food Science & Emerging Technologies 55 48 (2019)
https://doi.org/10.1016/j.ifset.2019.05.003

Development of a dehydrated dressing-type emulsion with instant powder characteristics

Fotini Plati, Anthia Matsakidou, Vassilios Kiosseoglou and Adamantini Paraskevopoulou
Food Structure 20 100110 (2019)
https://doi.org/10.1016/j.foostr.2019.100110

Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system

Xiang Li, Yiming Feng, Sharon Ting, Jiang Jiang and Yuanfa Liu
CyTA - Journal of Food 17 (1) 25 (2019)
https://doi.org/10.1080/19476337.2018.1518932

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

Kizito Kene Ejeahalaka and Stephen L.W. On
Food Chemistry 295 198 (2019)
https://doi.org/10.1016/j.foodchem.2019.05.120

Effects of spray drying process conditions on the quality properties of microencapsulated cream powder

Ahsen Burcin Himmetagaoglu and Zafer Erbay
International Dairy Journal 88 60 (2019)
https://doi.org/10.1016/j.idairyj.2018.08.004

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

Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool

Lisa E. Henihan, Colm P. O’Donnell, Carlos Esquerre, Eoin G. Murphy and Donal J. O’Callaghan
Food and Bioprocess Technology 11 (7) 1402 (2018)
https://doi.org/10.1007/s11947-018-2112-7

Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations

Adrien Servent, Renaud Boulanger, Fabrice Davrieux, et al.
Food Research International 107 675 (2018)
https://doi.org/10.1016/j.foodres.2018.02.070

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

Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

Denise Felix da Silva, Cosima Hirschberg, Lilia Ahrné, Anni Bygvrå Hougaard and Richard Ipsen
Journal of Food Engineering 237 215 (2018)
https://doi.org/10.1016/j.jfoodeng.2018.05.015

Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy

Josefina Porras-Saavedra, Liliana Alamilla-Beltrán, Luis Lartundo-Rojas, et al.
Food Hydrocolloids 81 6 (2018)
https://doi.org/10.1016/j.foodhyd.2018.02.005

Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes

Letícia S. Ferreira, Matheus A. Chaves, Gustavo C. Dacanal and Samantha C. Pinho
Food Bioscience 25 74 (2018)
https://doi.org/10.1016/j.fbio.2018.08.003

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

Jonathan J. O'Sullivan, Kamil P. Drapala, Alan L. Kelly and James A. O'Mahony
Journal of Food Engineering 222 218 (2018)
https://doi.org/10.1016/j.jfoodeng.2017.10.015

CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD

Marleen Sunyoto, Robi Andoyo and Intan Btari Dwiastuti
Jurnal Teknologi dan Industri Pangan 29 (2) 119 (2018)
https://doi.org/10.6066/jtip.2018.29.2.119

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

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

Curtis W. Park and MaryAnne Drake
Journal of Dairy Science 100 (7) 5195 (2017)
https://doi.org/10.3168/jds.2017-12544

Controlled glycation of milk proteins and peptides: Functional properties

James A. O'Mahony, Kamil P. Drapala, Eve M. Mulcahy and Daniel M. Mulvihill
International Dairy Journal 67 16 (2017)
https://doi.org/10.1016/j.idairyj.2016.09.012

Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

Kamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill and James A. O’Mahony
Food Hydrocolloids 69 56 (2017)
https://doi.org/10.1016/j.foodhyd.2016.12.024

Effects of Oil-Droplet Diameter and Dextrose Equivalent of Maltodextrin on the Surface-Oil Ratio of Microencapsulated Fish Oil by Spray Drying

Asmaliza Abd Ghani, Sae Adachi, Kohei Sato, et al.
Journal of Chemical Engineering of Japan 50 (10) 799 (2017)
https://doi.org/10.1252/jcej.17we048

Crucial role of remaining lactose in whey protein isolate powders during storage

Eve-Anne Norwood, Stéphane Pezennec, Jennifer Burgain, et al.
Journal of Food Engineering 195 206 (2017)
https://doi.org/10.1016/j.jfoodeng.2016.10.010

Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder

Mahboubeh Fazaeli, Zahra Emam-Djomeh and Mohammad Saeed Yarmand
International Journal of Food Engineering 12 (3) 277 (2016)
https://doi.org/10.1515/ijfe-2015-0253

Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Isabel Celigueta Torres, Gülsüm Mutaf, Flemming Hofmann Larsen and Richard Ipsen
Journal of Food Engineering (2016)
https://doi.org/10.1016/j.jfoodeng.2016.03.018

Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures

Leni Kosasih, Bhesh Bhandari, Sangeeta Prakash, Nidhi Bansal and Claire Gaiani
International Dairy Journal 56 4 (2016)
https://doi.org/10.1016/j.idairyj.2015.12.009

The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%

Curtis W. Park, Mark A. Stout and MaryAnne Drake
Journal of Dairy Science 99 (12) 9598 (2016)
https://doi.org/10.3168/jds.2016-11692

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

Leni Kosasih, Bhesh Bhandari, Sangeeta Prakash, Nidhi Bansal and Claire Gaiani
Journal of Food Engineering 179 68 (2016)
https://doi.org/10.1016/j.jfoodeng.2016.02.005