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Stability of cheese emulsions for spray drying
Camilla Varming,
Anni Bygvrå Hougaard
,
Ylva Margareta Ardö
,
Richard Ipsen
Dairy, Meat and Plant Product Technology
9
Citations (Scopus)
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Dive into the research topics of 'Stability of cheese emulsions for spray drying'. Together they form a unique fingerprint.
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Keyphrases
Emulsion
100%
Cheese
100%
Spray Drying
100%
Emulsifying Salts
42%
Cheddar
42%
Camembert
28%
Soft White Cheese
28%
Concentration Level
14%
Cheese Powder
14%
Casein
14%
Phase Separation
14%
Moisture Ratio
14%
Calcium Concentration
14%
Emulsion Stability
14%
Cheese Type
14%
Powder Production
14%
Feedstock Characterization
14%
Food Science
Soft White Cheese
50%
Moisture Ratio
25%