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International Journal of Food Properties Volume 10, 2007 - Issue 1
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Original Articles

Prediction of Lactose Crystals Present in Supersaturated Lactose and Whey Solutions by Measuring the Water Activity

Bhesh Bhandari School of Land and Food Sciences, University of Queensland, Brisbane, AustraliaCorrespondence[email protected]
&
Benoit Burel ENSBANA, Dijon, France
Pages 163-171 | Received 01 Sep 2002, Accepted 22 Sep 2002, Published online: 31 Jan 2007

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Read on this site (1)

J. Nijdam, S. Kachel, P. Scharfer, W. Schabel & M. Kind. (2015) Effect of Diffusion on Component Segregation During Drying of Aqueous Solutions Containing Protein and Sugar. Drying Technology 33:3, pages 288-300.
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Articles from other publishers (4)

Maria Vassaki, Chrystalleni Hadjicharalambous, Petri A. Turhanen & Konstantinos D. Demadis. (2023) Structural Diversity in Antiosteolytic Bisphosphonates: Deciphering Structure–Activity Trends in Ultra Long Controlled Release Phenomena. ACS Applied Bio Materials.
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Rangani Wijayasinghe, Dimuthu Bogahawaththa, Thom Huppertz, Jayani Chandrapala & Todor Vasiljevic. (2019) Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions. Food Chemistry 293, pages 247-253.
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Joana T. Pinto, Sarah Zellnitz, Tomaso Guidi, Eva Roblegg & Amrit Paudel. (2018) Assessment of Dry Powder Inhaler Carrier Targeted Design: A Comparative Case Study of Diverse Anomeric Compositions and Physical Properties of Lactose. Molecular Pharmaceutics 15:7, pages 2827-2839.
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J. A. Hourigan, E. V. Lifran, L. T. T. Vu, Y. Listiohadi & R. W. Sleigh. 2013. Advances in Dairy Ingredients. Advances in Dairy Ingredients 21 41 .

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