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Shaozong Wu, Kevin Cronin, John Fitzpatrick & Song Miao. (2022) Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Critical Reviews in Food Science and Nutrition 62:24, pages 6664-6681.
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Articles from other publishers (11)
Chaoting Wen, Maowei Wu, Zhiyi Zhang, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Youdong Li, Jiaoyan Ren & Xin Xu. (2023) Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate. International Journal of Biological Macromolecules 242, pages 125023.
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Tomasz Pawel Czaja, Dolores Vickovic, Søren Juhl Pedersen, Anni Bygvrå Hougaard & Lilia Ahrné. (2023) Spectroscopic characterisation of acidified milk powders. International Dairy Journal 142, pages 105664.
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Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tahiya Qadri, Basharat Nabi Dar, Tawheed Amin, Monica Reshi, Fouzia Shafi & Tabasum Fatima. (2022) Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization. Scientific Reports 12:1.
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Handge Jyoti Uttamrao, Ganga Sahay Meena, Yogesh Khetra, Neelam Upadhyay, Ashish Kumar Singh, Sumit Arora & Sanket Girdharbhai Borad. (2021) Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk. Journal of Food Science and Technology 59:3, pages 956-967.
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Adriana Dantas, Silvani Verruck, Gabriela Rodrigues Liz, Eduard Hernandez & Elane Schwinden Prudencio. (2020)
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Shaozong Wu, Duanquan Lin, John Fitzpatrick, Kevin Cronin & Song Miao. (2021) Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI. Food Hydrocolloids 113, pages 106422.
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Kandi Sridhar, Fan Chao‐Sheng & Albert Linton Charles. (2020) An integrated sustainable approach for the development of Kyoho skin functional tea. International Journal of Food Science & Technology 55:12, pages 3650-3657.
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Shaozong Wu, John Fitzpatrick, Kevin Cronin & Song Miao. (2020) Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling. Food Chemistry 332, pages 127440.
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Azin Sadat, Hamid Ezzatpanah & Hossein Bakhoda. (2018) Rheological properties of instant milk-based puddings prepared with emulsifying salt-containing milk powders. International Journal of Dairy Technology 71:3, pages 791-800.
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