검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation Power OM, Maidannyk V, McSweeney DJ, Fenelon MA, O'Mahony JA, McCarthy NA Powder Technology, 364, 680, 2020 |
| 2 |
Rehydration of food powders: Interplay between physical properties and process conditions Ong XY, Taylor SE, Ramaioli M Powder Technology, 371, 142, 2020 |
| 3 |
Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates Wu SZ, Fitzpatrick J, Cronin K, Ahmed MR, Fitzpatrick D, Miao S Journal of Food Engineering, 253, 14, 2019 |
| 4 |
Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties Fitzpatrick JJ, van Lauwe A, Coursol M, O'Brien A, Fitzpatrick KL, Ji JJ, Miao S Powder Technology, 297, 340, 2016 |