Comparing the caking behaviours of skim milk powder, amorphous maltodextrin and crystalline common salt

Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars

Yrjö H. Roos, Marcus Karel · Biotechnology Progress · 1991 · 429 citations

Natural Sciences, Food Science, Materials Science +15

Caking phenomena in amorphous food powders

José Miguel Aguilera, JoséM. del Valle, Marcus Karel · Trends in Food Science & Technology · 1995 · 357 citations

Natural Sciences, Food Science, Materials Science +12

Glass Transitions and Crystallization in Milk Powders

Kirsi Jouppila, Yrjö H. Roos · Journal of Dairy Science · 1994 · 350 citations · Full text

Agriculture, Food Science, Materials Science +14

The effect of glass transition on the desired and undesired agglomeration of amorphous food powders

Stefan Palzer · Chemical Engineering Science · 2005 · 216 citations

Natural Sciences, Food Science, Materials Science +15

Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder

Kirsi Jouppila, J. Kansikas, Yrjö H. Roos · Journal of Dairy Science · 1997 · 180 citations · Full text

Agriculture, Dairy Science, Food Science +16