Rehydration characteristics of milk protein concentrate powders

Contact angle measurement and contact angle interpretation

Daniel Y. Kwok, A. W. Neumann · Advances in Colloid and Interface Science · 1999 · 1.6K citations

Engineering, Mechanical Engineering, Metrology +13

Ice Cream Structural Elements that Affect Melting Rate and Hardness

M.R. Muse, Richard W. Hartel · Journal of Dairy Science · 2004 · 602 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +12

Effects of storage temperature on the solubility of milk protein concentrate (MPC85)

Skelte G. Anema, D.N. Pinder, Robin J. Hunter et al. · Food Hydrocolloids · 2005 · 256 citations

Agriculture, Dairy Science, Food Science +14

Protein interactions in milk protein concentrate powders

Palatasa Havea · International Dairy Journal · 2005 · 248 citations

Agriculture, Dairy Science, Food Science +14

Wetting, disintegration and dissolution of agglomerated water soluble powders

Laurent Forny, Alejandro Marabi, Stefan Palzer · Powder Technology · 2010 · 219 citations

Pharmacy, Materials Engineering, Materials Science +7