Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin
Juhi Saxena, Benu Adhikari, Robert Brkljača, Thom Huppertz, Bogdan Zisu, Jayani Chandrapala
Topics & Concepts
MaltodextrinLactoseCrystallinityWater activityFood scienceCrystallizationChemistryParticle sizeGlass transitionMaterials scienceChromatographySpray dryingWater contentOrganic chemistryCrystallographyPolymerPhysical chemistryEngineeringGeotechnical engineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsFood composition and properties