Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of β‐caseinFootnote¹

Published as paper number 99‐1‐18‐0017 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under project 18‐24 and supported by the National Dairy and Promotion Board and the USDA National Needs Fellowship Program.

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• Published as paper number 99‐1‐18‐0017 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under project 18‐24 and supported by the National Dairy and Promotion Board and the USDA National Needs Fellowship Program.
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