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Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying
Denise Felix da Silva
,
Lilia Ahrne
, Flemming Hofmann Larsen,
Anni Bygvra Hougaard
,
Richard Ipsen
Food Analytics and Biotechnology
19
Citationer (Scopus)
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Keyphrases
13C CPMAS NMR
25%
Cheese
50%
Cheese Powder
100%
Color Properties
25%
Crystalline Lactose
25%
Danbo
25%
Differential Scanning Calorimetry
25%
Dry Mix
25%
Elastic Network
25%
Flow Properties
25%
Flowability
25%
Functional Properties
100%
Lactose
50%
Lactose Monohydrate
25%
Low Flow
25%
Material Addition
25%
Mixing Process
25%
NMR Relaxometry
25%
Particle Size
50%
Physical Flow
25%
Physical Properties
100%
Powder Properties
25%
Rehydration
50%
Rheological Measurements
25%
Size-dependent Properties
25%
Small Particles
25%
Solid State
25%
Spray Drying
100%
Spray Drying Conditions
25%
Stable Networks
25%
Storage Conditions
25%
Thermal Properties
25%
Weak Structure
25%
Food Science
Powder Addition
100%
Whey Powder
100%