Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment
Yue Zhang, Yongkang Xie, Yiting Chen, R. Pandiselvam, Yanhong Liu
Topics & Concepts
PasteurizationFood scienceChemistryWater activityInfant formulaParticle sizeLactoseCrystallinityWater contentCrystallographyGeotechnical engineeringPhysical chemistryEngineeringMicroencapsulation and Drying ProcessesFreezing and Crystallization ProcessesMicrobial Inactivation Methods