Caking of lactose: a critical review

Melanie Anne Carpin; H. Bertelsen; J. K. Bech; R. Jeantet; Jens Risbo; P. Schuck

doi:10.1016/j.tifs.2016.04.002

Caking of lactose: a critical review

Melanie Anne Carpin, H. Bertelsen, J. K. Bech, R. Jeantet, Jens Risbo, P. Schuck

Ingredient and Dairy Technology

Research output: Contribution to journal › Review › Research › peer-review

74 Citations (Scopus)

Original language	English
Journal	Trends in Food Science & Technology
Volume	53
Pages (from-to)	1-12
Number of pages	12
ISSN	0924-2244
DOIs	https://doi.org/10.1016/j.tifs.2016.04.002
Publication status	Published - 2016

Keywords

Caking
Lactose
Food powder
Amorphous
Moisture sorption

Access to Document

10.1016/j.tifs.2016.04.002

Cite this

@article{5d940fdbd8ad4d6dafc1faf2a67bfe41,

title = "Caking of lactose: a critical review",

keywords = "Caking, Lactose, Food powder, Amorphous, Moisture sorption",

author = "Carpin, {Melanie Anne} and H. Bertelsen and Bech, {J. K.} and R. Jeantet and Jens Risbo and P. Schuck",

year = "2016",

doi = "10.1016/j.tifs.2016.04.002",

language = "English",

volume = "53",

pages = "1--12",

journal = "Trends in Food Science & Technology",

issn = "0924-2244",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - Caking of lactose

T2 - a critical review

AU - Carpin, Melanie Anne

AU - Bertelsen, H.

AU - Bech, J. K.

AU - Jeantet, R.

AU - Risbo, Jens

AU - Schuck, P.

PY - 2016

Y1 - 2016

KW - Caking

KW - Lactose

KW - Food powder

KW - Amorphous

KW - Moisture sorption

U2 - 10.1016/j.tifs.2016.04.002

DO - 10.1016/j.tifs.2016.04.002

M3 - Review

VL - 53

SP - 1

EP - 12

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

SN - 0924-2244

ER -