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Storage stability of microencapsulated and spray-dried cream powder in different packaging materials

https://doi.org/10.2139/ssrn.6035777
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Water Activity and Glass Transition
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Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis
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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
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Optimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders
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Flavour of heated milks. A review
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Introduction
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Drying of dairy products
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Melting characteristics of fat present on the surface 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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A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powdered infant formulas
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Seasonal variation in the odour characteristics of whole milk powder
inferredcites →https://doi.org/10.1016/j.foodchem.2019.04.027openalex-snapshot
Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology
inferredcites →https://doi.org/10.1016/j.idairyj.2005.07.006openalex-snapshot
Moderately acidic pH potentiates browning of sweet whey powder
inferredcites →https://doi.org/10.1016/j.idairyj.2018.03.007openalex-snapshot
Production of microencapsulated cream: Impact of wall materials and their ratio
inferredcites →https://doi.org/10.1016/j.idairyj.2018.08.004openalex-snapshot
Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
inferredcites →https://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
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.jfoodeng.2003.11.011openalex-snapshot
Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.04.032openalex-snapshot
Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.09.021openalex-snapshot
Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture
inferredcites →https://doi.org/10.1016/j.jfoodeng.2017.11.022openalex-snapshot
The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages
inferredcites →https://doi.org/10.1016/j.powtec.2016.04.036openalex-snapshot
Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties
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Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids
inferredcites →https://doi.org/10.1016/s0927-7765(01)00334-4openalex-snapshot
Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property
inferredcites →https://doi.org/10.1016/s0958-6946(03)00109-2openalex-snapshot
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
inferredcites →https://doi.org/10.1016/s0958-6946(97)00046-0openalex-snapshot
Differentiation between 15 whole milk powders in relation to oxidative stability during accelerated storage: Analysis of variance and canonical variable analysis
inferredcites →https://doi.org/10.1017/s0022029920000795openalex-snapshot
Optimisation of spray drying process in microencapsulated cream powder production
inferredcites →https://doi.org/10.1051/dst:2007010openalex-snapshot
Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography
inferredcites →https://doi.org/10.1051/lait:2007010openalex-snapshot
Free fat, surface fat and dairy powders: interactions between process and product. A review
inferredcites →https://doi.org/10.1080/07373930802333502openalex-snapshot
Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Slices During Drying
inferredcites →https://doi.org/10.1080/07373937.2021.1910955openalex-snapshot
Storage stability of powdered dairy ingredients: a review
inferredcites →https://doi.org/10.1080/10408690490464041openalex-snapshot
Milk Powders Ageing: Effect on Physical and Functional Properties
inferredcites →https://doi.org/10.1111/1750-3841.16519openalex-snapshot
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb06957.xopenalex-snapshot
Physical Properties of Encapsulated Spray‐Dried Milkfat
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb09524.xopenalex-snapshot
Physical Stability of Spray‐Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions
inferredcites →https://doi.org/10.1111/j.1745-4522.1997.tb00097.xopenalex-snapshot
OXIDATIVE AND FUNCTIONAL STABILITY DURING STORAGE OF BUTTER OIL ENCAPSULATED WITH SUCROSE OR FLOUR1
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01299.xopenalex-snapshot
Flavor Variability and Flavor Stability of U.S.‐Produced Whole Milk Powder
inferredcites →https://doi.org/10.1201/9781420028300.ch19openalex-snapshot
Single- and Double-Encapsulated Butter Oil Powders
inferredcites →https://doi.org/10.1590/0103-8478cr20130971openalex-snapshot
Microencapsulation: concepts, mechanisms, methods and some applications in food technology
inferredcites →https://doi.org/10.3168/jds.2014-9111openalex-snapshot
Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
inferredcites →https://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
inferredcites →https://doi.org/10.3168/jds.s0022-0302(00)75124-1openalex-snapshot
A Cost Analysis of Encapsulated Spray-Dried Milk Fat
inferredcites →https://doi.org/10.3390/antiox9040338openalex-snapshot
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage
inferredcites →https://doi.org/10.3390/molecules17089900openalex-snapshot
Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder
inferredcites →https://doi.org/10.7813/2075-4124.2012/4-5/a.20openalex-snapshot
Flavour compounds in cheese (review)
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