dc.contributor.author	Li, Runjing
dc.contributor.author	Roos, Yrjö H.
dc.contributor.author	Miao, Song
dc.contributor.funder	Department of Agriculture, Food and the Marine	en
dc.date.accessioned	2019-06-10T11:43:04Z
dc.date.available	2019-06-10T11:43:04Z
dc.date.issued	2016-03-03
dc.date.updated	2019-06-10T11:37:12Z
dc.description.abstract	This study investigated the influence of pre-crystallisation and water plasticization on flow properties of lactose/whey protein isolate (WPI) solids systems. Powder characteristics of lactose/WPI mixtures with different amounts of a.-lactose monohydrate (1.01%, 11.18%, 29.20%, and 46.84%, w/w) were studied. Dairy powders with higher amounts of crystalline lactose showed larger tapped bulk density and particle density. Morphological characteristic study indicated that dairy solids with higher crystallinity had less rounded shape and rougher surface. Increasing protein content or crystalline lactose content could decrease the molecular mobility of dairy solids. Flow function tests indicated that dairy solid with 11.18% crystallinity was more easy-flowing than lactose/WPI mixtures with 1.01%, 29.20% and 46.84% crystallinity at 0% and 44% relative humidity (RH) storage conditions. Furthermore, dairy solids with higher amount of crystalline lactose showed better resistance to develop cohesive at high RH storage conditions. The friction angle of dairy solid with 1.01% crystallinity increased with increasing water content, while friction angles of lactose/WPI mixtures with higher crystallinity decreased with increasing water content.	en
dc.description.sponsorship	Department of Agriculture, Food and Marine (Project 11-F-001)	en
dc.description.status	Peer reviewed	en
dc.description.version	Accepted Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Li, R., Roos, Y. H. and Miao, S. (2016) 'Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems', Powder Technology, 294, pp. 365-372. doi: 10.1016/j.powtec.2016.02.047	en
dc.identifier.doi	10.1016/j.powtec.2016.02.047	en
dc.identifier.eissn	1873-328X
dc.identifier.endpage	372	en
dc.identifier.issn	0032-5910
dc.identifier.journaltitle	Powder Technology	en
dc.identifier.startpage	365	en
dc.identifier.uri	https://hdl.handle.net/10468/8040
dc.identifier.volume	294	en
dc.language.iso	en	en
dc.publisher	Elsevier B.V.	en
dc.relation.uri	https://www.sciencedirect.com/science/article/pii/S0032591016300894
dc.rights	© 2016, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.	en
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/	en
dc.subject	Systems	en
dc.subject	Glass-transition	en
dc.subject	Milk powders	en
dc.subject	Crystalline lactose	en
dc.subject	Storage-conditions	en
dc.subject	Dairy powders	en
dc.subject	Flowability	en
dc.subject	Temperature	en
dc.subject	Stickiness	en
dc.subject	Products	en
dc.subject	DMA	en
dc.subject	Pre-crystallisation	en
dc.subject	Crystallinity	en
dc.subject	Mechanical properties	en
dc.subject	Flow properties	en
dc.title	Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems	en
dc.type	Article (peer-reviewed)	en

Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems

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