The critical water activity from dynamic dewpoint isotherms as an indicator of pre-mix powder stability

Smoothing and Differentiation of Data by Simplified Least Squares Procedures.

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A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)

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Agriculture, Biochemistry, Food Science +11

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Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties

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Water vapour sorption isotherms and the caking of food powders

M. Mathlouthi, Barbara Rogé · Food Chemistry · 2003 · 219 citations

Agriculture, Chemical Engineering, Food Science +15