Article, 2024

Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder

FOOD RESEARCH INTERNATIONAL, ISSN 0963-9969, Volume 177, 10.1016/j.foodres.2023.113872

Contributors

Qi, Xiaowei (Corresponding author) [1] Malmos, Kirsten Gade [2] van den Berg, Frans W. J. [1] Grumsen, Flemming B. [3] Bakalis, Serafim (Corresponding author) [1]

Affiliations

  1. [1] Univ Copenhagen, Fac Sci, Dept Food & Sci, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
    2. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  2. [2] Arla Foods Amba, Arla Foods amba, Agro Food Pk 19, DK-8200 Aarhus N, Denmark
    3. [NORA names: Arla Foods; Private Research; Denmark; Europe, EU; Nordic; OECD];
  3. [3] Tech Univ Denmark, Dept Civil & Mech Engn, DTU Bldg 425, DK-2800 Lyngby, Denmark
    4. [NORA names: DTU Technical University of Denmark; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

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Keywords

Crystallite size, Infrared spectroscopy, Lactose crystallization, Microstructure, Milk powder, Reconstitution, Surface chemistry, X-ray diffraction

Data Provider: Clarivate

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