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Free fat, surface fat and dairy powders: interactions between process and product. A review
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Influence of Surface Structure on Cholesterol Oxidation in Model Food Powders
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Lipids: Definition, Isolation, Separation and Detection
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Evaporation from drops containing dissolved solids
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Die Fettsäure‐Zusammensetzung des freien und gebundenen Fettes von Milchpulvern
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Particle Size and Density in Spray Drying—Effects of Carbohydrate Properties
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Microstructure of whole milk powder and of insolubles detected by powder functional testing
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Effects of Drying Methods and Additives on Structure and Function of Actin: Mechanisms of Dehydration-Induced Damage and Its Inhibition
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Hydrogen Bonding between Sugar and Protein Is Responsible for Inhibition of Dehydration-Induced Protein Unfolding
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Particle Structures of Encapsulated Milkfat Powders
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Changes in Surface Composition of Spray-Dried Food Powders due to Lactose Crystallization
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Accelerated Stability Studies of Microencapsulated Anhydrous Milk Fat
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Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum
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Thermal and Structural Behavior of Milk Fat
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Crystallization and Rheological Properties of Milk Fat
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Physical and Chemical Properties of Lactose
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Occurrence and Characteristics of Oils and Fats
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Physical Chemistry of Milk Fat Globules
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A study of oil-in-water emulsions stabilized by whey proteins
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Fat encapsulation in spray‐dried food powders
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DSC and high resolution X-ray diffraction coupling
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Effect of relative humidity on the oxidative and physical stability of encapsulated milk fat
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The surface composition of spray-dried protein—lactose powders
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Microencapsulation of volatiles by spray-drying in whey protein-based wall systems
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Confocal scanning light microscopy in food research
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Melting characteristics of fat present on the surface of industrial spray-dried dairy powders
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Effect of surface composition on the flowability of industrial spray-dried dairy powders
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Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties
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Oxidation stability of the lipid fraction in milk powder formulas
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Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
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Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions
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The milkfat globule membrane—compositional and structural changes post secretion by the mammary secretory cell
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The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage
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Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
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Behaviour of homogenized fat globules during the spray drying of whole milk
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Effect of composition and storage conditions on the flowability of dairy powders
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Oil encapsulation by spray drying and fluidised bed agglomeration
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Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents
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Encapsulation of oil in powder using spray drying and fluidised bed agglomeration
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The effect of surface composition on the functional properties of milk powders
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Thermal and Structural Behavior of Milk Fat3. Influence of Cooling Rate and Droplet Size on Cream Crystallization
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Characterization of stickiness and cake formation in whole and skim milk powders
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A study of the cohesion of dairy powders
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Emulsions under shear—the formation and properties of partially coalesced lipid structures
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A method to determine free fat in emulsions
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Spray-dried whey protein/lactose/soybean oil emulsions. 1. Surface composition and particle structure
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Spray-dried whey protein/lactose/soybean oil emulsions. 2. Redispersability, wettability and particle structure
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Comments on viscosity enhancement and depletion flocculation by polysaccharides
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Solid state characterisation of a dry emulsion: a potential drug delivery system
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Fluidized bed coating in food technology
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Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins
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Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property
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Characterisation of spray-dried emulsions with mixed fat phases
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Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions
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Characterization of microcapsules by confocal laser scanning microscopy: structure, capsule wall composition and encapsulation rate
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Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
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The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods
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Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder
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Milk fat microencapsulation using whey proteins
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Microscopic observations on the dispersibility of milk powder particles in some organic liquids
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Isolation and composition of milk fat globule membrane material
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Isolation and composition of milk fat globule membrane material
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Some comments on the isolation of fat globule membrane material
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Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk
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Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products
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Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products
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Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator
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Examination of whole milk powder by confocal laser scanning microscopy
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Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model
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Microencapsulating Properties of Sodium Caseinate
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Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk
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Propriétés physiques de la poudre de lait entier fabriquée selon la méthode de séchage à double effet
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Propriétés chimiques de la poudre de lait écrémé fabriquée selon la méthode de séchage à double effet
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Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk
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Séchage des lactosérums et dérivés : rôle du lactose et de la dynamique de l’eau
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Physical changes in heat-treated whole milk powder
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Manipulation of solvent-extractable fat content of milk powders
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Focus on the supramolecular structure of milk fat in dairy products
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Drying of Liquid Food Droplets Enzyme Inactivation and Multicomponent Diffusion
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Milk Powders Ageing: Effect on Physical and Functional Properties
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INFLUENCE OF RELATIVE HUMIDITY ON THE PHYSICOCHEMICAL STATE OF LACTOSE IN SPRAY‐DRIED SWEET WHEY POWDERS
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Oxidative Stability of Anhydrous Milkfat Microencapsulated in Whey Proteins
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Microstructure of Microcapsules Consisting of Whey Proteins and Carbohydrates
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Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by Gas Displacement Pycnometry
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Butter Microencapsulation as Affected by Composition of Wall Material and Fat
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Microencapsulating Properties of Whey Protein Concentrate 75
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Stability to Oxidation of Spray‐Dried Fish Oil Powder Microencapsulated Using Milk Ingredients
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A Process for Increasing the Free Fat Content of Spray‐dried Whole Milk Powder
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Effects of Milk Powders in Milk Chocolate
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Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study
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The thirty-fifth annual meeting of the American Dairy Science Association
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Free Fat in Foam-Dried Whole Milk
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Microstructure of Dairy Foods. 2. Milk Products Based on Fat
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Microencapsulating Properties of Whey Proteins. 1. Microencapsulation of Anhydrous Milk Fat
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Microencapsulating Properties of Whey Proteins. 2. Combination of Whey Proteins with Carbohydrates
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Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 1. Effect of Lactose Concentration
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Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 2. Effect of Lactose Crystallization
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Water Sorption and Time-Dependent Phenomena of Milk Powders
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Determination of Total Fat and Free Fat Content
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Physical Chemistry of Milk Fat Globules
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Effect of Lipids on the Rehydration Behaviours of Milk Protein Concentrate
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Physical Chemistry of Milk Fat Globules
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Role of Milk Fat in Dairy Products
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Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.145996openalex-snapshot
Insights into the mechanism of phosphatidylcholine-casein interactions in simulated infant formula emulsion: structure, physicochemical properties and microcapsule formation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2011.05.003openalex-snapshot
Composition gradient from surface to core in dairy powders: Agglomeration effect
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2011.10.001openalex-snapshot
New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.12.024openalex-snapshot
Influence of emulsifier type on the spray-drying properties of model infant formula emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.02.005openalex-snapshot
Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105881openalex-snapshot
A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106801openalex-snapshot
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.02.070openalex-snapshot
Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.10.008openalex-snapshot
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108917openalex-snapshot
In vitro static digestion reveals how plant proteins modulate model infant formula digestibility
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113872openalex-snapshot
Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114412openalex-snapshot
Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115797openalex-snapshot
Oil mobility in sucrose-in-oil dispersions as a function of particle morphology and BET surface
inferred← citeshttps://doi.org/10.1016/j.foostr.2019.100110openalex-snapshot
Development of a dehydrated dressing-type emulsion with instant powder characteristics
inferred← citeshttps://doi.org/10.1016/j.fpsl.2019.100444openalex-snapshot
Interpretation of the migration of benzophenone type photoinitiators into different food simulants and foodstuffs in terms of the physicochemical properties of the migrants
inferred← citeshttps://doi.org/10.1016/j.frinr.2026.100031openalex-snapshot
Structure-function relationships in spray- and freeze-dried whole and skim goat milk powders
inferred← citeshttps://doi.org/10.1016/j.idairyj.2015.07.001openalex-snapshot
Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders
inferred← citeshttps://doi.org/10.1016/j.idairyj.2015.12.009openalex-snapshot
Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures
inferred← citeshttps://doi.org/10.1016/j.idairyj.2016.09.012openalex-snapshot
Controlled glycation of milk proteins and peptides: Functional properties
inferred← citeshttps://doi.org/10.1016/j.idairyj.2018.06.020openalex-snapshot
Occurrence of lipid oxidation compounds in commercialised functional dairy products
inferred← citeshttps://doi.org/10.1016/j.idairyj.2018.08.004openalex-snapshot
Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
inferred← citeshttps://doi.org/10.1016/j.idairyj.2019.04.002openalex-snapshot
Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.104981openalex-snapshot
Prediction of dairy powder functionality attributes using diffuse reflectance in the visible and near infrared (Vis-NIR) region
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105134openalex-snapshot
Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105241openalex-snapshot
Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
inferred← citeshttps://doi.org/10.1016/j.idairyj.2022.105552openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.idairyj.2023.105687openalex-snapshot
Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
inferred← citeshttps://doi.org/10.1016/j.idairyj.2024.105968openalex-snapshot
Storage stability of model infant formula powders produced under varying wet-mix processing conditions
inferred← citeshttps://doi.org/10.1016/j.idairyj.2025.106435openalex-snapshot
Influence of calcium fortification source on the processability, microstructure, physicochemical and bulk handling properties of infant milk formula
inferred← citeshttps://doi.org/10.1016/j.idairyj.2026.106660openalex-snapshot
Storage stability of microencapsulated and spray-dried cream powder in different packaging materials
inferred← citeshttps://doi.org/10.1016/j.ifset.2019.05.003openalex-snapshot
The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2009.01.018openalex-snapshot
Methods’ combination to investigate the suprastructure, composition and properties of fat in fat-filled dairy powders
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2009.01.036openalex-snapshot
Surface modification of spray dried food and emulsion powders with surface-active proteins: A review
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2009.05.021openalex-snapshot
Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2013.03.027openalex-snapshot
Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2013.08.028openalex-snapshot
Physical characteristics of spray-dried dairy powders containing different vegetable oils
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2013.08.035openalex-snapshot
Energy use for alternative full-cream milk powder manufacturing processes
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2013.10.017openalex-snapshot
Influence of agglomeration on physical characteristics and oxidative stability of spray-dried oil powder with milk protein and trehalose wall material
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2013.11.003openalex-snapshot
Characterization of industrial dried whey emulsions at different stages of spray-drying
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2014.09.034openalex-snapshot
Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.02.007openalex-snapshot
The compositional effects of high solids model emulsions on drying behaviour and particle formation processes
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.02.005openalex-snapshot
Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.03.018openalex-snapshot
Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.10.010openalex-snapshot
Crucial role of remaining lactose in whey protein isolate powders during storage
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.12.005openalex-snapshot
Storage-induced caking of cocoa powder
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.10.015openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.05.015openalex-snapshot
Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2020.109917openalex-snapshot
Assessment of a solid-state bulk acoustic wave sensor to measure viscosity of Newtonian and Non-Newtonian fluids under static and flow conditions
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2020.109999openalex-snapshot
Multiscale imaging approaches for simultaneously mapping distribution of multiple components in infant formula powders
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2020.110256openalex-snapshot
Model infant formulas: Influence of types of whey proteins and oil composition on emulsion and powder properties
inferred← citeshttps://doi.org/10.1016/j.jnutbio.2025.110004openalex-snapshot
The impact of pasture-fed versus total mixed ration derived whole milk powder (WMP) on circulating fatty acid concentrations and cardiometabolic health in healthy adults: Results from a randomized controlled crossover trial
inferred← citeshttps://doi.org/10.1016/j.jspr.2022.101940openalex-snapshot
Investigating the flow properties of bee pollen enriched milk powder during storage
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108891openalex-snapshot
Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.110855openalex-snapshot
HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111516openalex-snapshot
Spray drying and characterization of lactose-free goat milk
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112299openalex-snapshot
Aging of infant formulas containing proteins from different sources
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114636openalex-snapshot
Production and characterization of camel milk powder enriched with date extract
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115429openalex-snapshot
Effects of processing on component interactions and peptide profiles of preterm infant formula based on peptidomics by Q Exactive plus analysis
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119945openalex-snapshot
Impact of incorporating oil bodies from oilseeds and drying temperatures on the properties of innovative follow-on formula powders
inferred← citeshttps://doi.org/10.1016/j.plipres.2013.04.004openalex-snapshot
Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism
inferred← citeshttps://doi.org/10.1016/j.powtec.2011.05.015openalex-snapshot
Stick-slip behavior of dairy powders: Temperature effects
inferred← citeshttps://doi.org/10.1016/j.powtec.2016.01.032openalex-snapshot
Cocoa powder surface composition during aging: A focus on fat
inferred← citeshttps://doi.org/10.1016/j.powtec.2020.06.020openalex-snapshot
Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders
inferred← citeshttps://doi.org/10.1016/j.powtec.2020.10.004openalex-snapshot
Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder
inferred← citeshttps://doi.org/10.1016/j.powtec.2021.06.034openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.powtec.2025.121399openalex-snapshot
Effect of storage conditions on the physicochemical and Structural properties of spray dried milk-tea formula powders containing different lactose-to-maltodextrin and casein-whey ratios
inferred← citeshttps://doi.org/10.1016/j.powtec.2026.122793openalex-snapshot
Understanding surface free fat extraction of cheese powder: Solvent comparison and lipidomic characterization
inferred← citeshttps://doi.org/10.1039/c5ra08247aopenalex-snapshot
Microstructural and lipid composition changes in milk fat globules during milk powder manufacture
inferred← citeshttps://doi.org/10.1051/dst/2009038openalex-snapshot
Controlling milk protein interactions to enhance the reconstitution properties of whole milk powders – A minireview
inferred← citeshttps://doi.org/10.1051/dst/2009057openalex-snapshot
Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures
inferred← citeshttps://doi.org/10.1080/02652048.2022.2079743openalex-snapshot
Production of rice bran oil (Oryza sativaL.) microparticles by spray drying taking advantage of the technological properties of cereal co-products
inferred← citeshttps://doi.org/10.1080/07373937.2012.669000openalex-snapshot
Releasing Fat in Whole Milk Powder during Fluidized Bed Drying
inferred← citeshttps://doi.org/10.1080/07373937.2012.751603openalex-snapshot
The Effect of Fats in Whey Protein Isolate Powder
inferred← citeshttps://doi.org/10.1080/07373937.2013.802331openalex-snapshot
Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles
inferred← citeshttps://doi.org/10.1080/07373937.2013.816316openalex-snapshot
Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying
inferred← citeshttps://doi.org/10.1080/07373937.2020.1755978openalex-snapshot
Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage
inferred← citeshttps://doi.org/10.1080/07373937.2021.1903489openalex-snapshot
Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies
inferred← citeshttps://doi.org/10.1080/07373937.2021.1910955openalex-snapshot
Storage stability of powdered dairy ingredients: a review
inferred← citeshttps://doi.org/10.1080/07373937.2024.2306525openalex-snapshot
Impact of the drying rate on product properties of spray dried emulsions to enable a targeted product design
inferred← citeshttps://doi.org/10.1080/10408398.2021.1908955openalex-snapshot
Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence
inferred← citeshttps://doi.org/10.1080/19476337.2018.1518932openalex-snapshot
Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system
inferred← citeshttps://doi.org/10.1080/19476337.2020.1791961openalex-snapshot
Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties
inferred← citeshttps://doi.org/10.1111/1471-0307.12758openalex-snapshot
The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom
inferred← citeshttps://doi.org/10.1111/1471-0307.13039openalex-snapshot
Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula
inferred← citeshttps://doi.org/10.1111/1541-4337.70109openalex-snapshot
Flecking of fat‐filled milk powders
inferred← citeshttps://doi.org/10.1111/1750-3841.12279openalex-snapshot
The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate
inferred← citeshttps://doi.org/10.1111/1750-3841.12396openalex-snapshot
The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability
inferred← citeshttps://doi.org/10.1111/1750-3841.14162openalex-snapshot
Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula
inferred← citeshttps://doi.org/10.1111/1750-3841.14995openalex-snapshot
Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders
inferred← citeshttps://doi.org/10.1111/1750-3841.16392openalex-snapshot
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
inferred← citeshttps://doi.org/10.1111/ijfs.12118openalex-snapshot
Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components
inferred← citeshttps://doi.org/10.1111/imcb.12688openalex-snapshot
A conversation on allergy: recognizing the past and looking to the future
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2010.02395.xopenalex-snapshot
Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2010.02405.xopenalex-snapshot
Lipid stability in powdered infant formula stored at ambient temperatures
inferred← citeshttps://doi.org/10.1111/j.1365-2818.2012.03649.xopenalex-snapshot
Use of X‐ray micro tomography to study the microstructure of loose‐packed and compacted milk powders
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2009.01299.xopenalex-snapshot
Flavor Variability and Flavor Stability of U.S.‐Produced Whole Milk Powder
inferred← citeshttps://doi.org/10.1111/jfpe.70403openalex-snapshot
Spray Drying of a Starch‐Based Model Emulsion: The Role of Free Oil and Water on Powder Flowability
inferred← citeshttps://doi.org/10.1111/jfpp.13773openalex-snapshot
Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
inferred← citeshttps://doi.org/10.1111/jfpp.16848openalex-snapshot
Indirect and mixed‐mode solar drying and its effect on physicochemical properties of raw and cooked chicken breast meat
inferred← citeshttps://doi.org/10.1177/10820132261430522openalex-snapshot
Ready to reconstitute foxtail millet pudding mix: Preparation and characterization for structural, morphological, physico-chemical, textural and sensory attributes
inferred← citeshttps://doi.org/10.1252/jcej.17we048openalex-snapshot
Effects of Oil-Droplet Diameter and Dextrose Equivalent of Maltodextrin on the Surface-Oil Ratio of Microencapsulated Fish Oil by Spray Drying
inferred← citeshttps://doi.org/10.12944/crnfsj.13.2.24openalex-snapshot
Impact of Drying Techniques and Maltodextrin as a Carrier on the Flow Properties and Reconstitution Properties of Oat “milk” Powder
inferred← citeshttps://doi.org/10.14295/2238-6416.v76i2.805openalex-snapshot
Gordura superficial em leite em pó
inferred← citeshttps://doi.org/10.1515/ijfe-2015-0253openalex-snapshot
Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
inferred← citeshttps://doi.org/10.1533/9780857090331.3.479openalex-snapshot
Use of encapsulation to inhibit oxidation of lipid ingredients in foods
inferred← citeshttps://doi.org/10.1533/9780857098672.2.339openalex-snapshot
Surface composition of food powders
inferred← citeshttps://doi.org/10.1590/fst.36418openalex-snapshot
Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
inferred← citeshttps://doi.org/10.17798/bitlisfen.511313openalex-snapshot
Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder
inferred← citeshttps://doi.org/10.18174/589594openalex-snapshot
Inside, at the edge, and on the run : Dynamics of lipid oxidation in emulsions across length scales
inferred← citeshttps://doi.org/10.21323/2618-9771-2020-3-2-9-13openalex-snapshot
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
inferred← citeshttps://doi.org/10.2139/ssrn.6035777openalex-snapshot
Storage stability of microencapsulated and spray-dried cream powder in different packaging materials
inferred← citeshttps://doi.org/10.21577/0100-4042.20250096openalex-snapshot
HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY
inferred← citeshttps://doi.org/10.2174/1573401318666220218111515openalex-snapshot
Exogenous Enzymes in Cheese Making: An Overview
inferred← citeshttps://doi.org/10.22452/mjs.vol42no3.6openalex-snapshot
DEBITTERING OF Borassus flabellifer MESOCARP USING NARINGINASE: IMPACT ON THE COMPOSITION, PHYSICOCHEMICAL CHARACTERISTICS, AND FUNCTIONAL PROPERTIES
inferred← citeshttps://doi.org/10.24323/akademik-gida.544661openalex-snapshot
Süt Yağının Toza Dönüştürülmesi ve Krema Tozu
inferred← citeshttps://doi.org/10.31545/intagr/149295openalex-snapshot
Classification of commonly used feed ingredients based on flow properties
inferred← citeshttps://doi.org/10.3168/jds.2008-1387openalex-snapshot
Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders
inferred← citeshttps://doi.org/10.3168/jds.2012-5799openalex-snapshot
Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder
inferred← citeshttps://doi.org/10.3168/jds.2014-9111openalex-snapshot
Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
inferred← citeshttps://doi.org/10.3168/jds.2015-9765openalex-snapshot
Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
inferred← citeshttps://doi.org/10.3168/jds.2016-11692openalex-snapshot
The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%
inferred← citeshttps://doi.org/10.3168/jds.2017-12544openalex-snapshot
The effect of homogenization pressure on the flavor and flavor stability of whole milk powder
inferred← citeshttps://doi.org/10.3168/jds.2018-16089openalex-snapshot
Comparative study on the characteristics and oxidation stability of commercial milk powder during storage
inferred← citeshttps://doi.org/10.3168/jds.2020-19529openalex-snapshot
Semi-industrial production of a minimally processed infant formula powder using membrane filtration
inferred← citeshttps://doi.org/10.3390/app14052103openalex-snapshot
The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas
inferred← citeshttps://doi.org/10.3390/children8050418openalex-snapshot
An Overview of the Relevance of IgG4 Antibodies in Allergic Disease with a Focus on Food Allergens
inferred← citeshttps://doi.org/10.3390/foods12183497openalex-snapshot
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
inferred← citeshttps://doi.org/10.3390/foods9010084openalex-snapshot
Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas
inferred← citeshttps://doi.org/10.3390/molecules17089900openalex-snapshot
Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder
inferred← citeshttps://doi.org/10.3390/nano12183096openalex-snapshot
Effect of Whey Protein Purity on the Characteristics of Algae Oil-Loaded Encapsulates Obtained by Electrospraying Assisted by Pressurized Gas
inferred← citeshttps://doi.org/10.35537/10915/139989openalex-snapshot
Fórmulas lácteas infantiles en polvo: efecto de la composición, el procesamiento y el almacenamiento sobre las propiedades tecnológicas y funcionales
inferred← citeshttps://doi.org/10.5772/intechopen.1008893openalex-snapshot
Dairy Powders Processing and Characterization
inferred← citeshttps://doi.org/10.6066/jtip.2018.29.2.119openalex-snapshot
CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD
inferred← citeshttps://doi.org/10.70675/9e26b51bz92c7z48d4z9442z8bd572ee7696openalex-snapshot
De la fabrication à la digestion in vitro de formules infantiles innovantes en partie composées de protéines végétales : une approche multi-échelle
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.