Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements

Syll, Ousmane; Richard, Bruno; willart, Jean-François; Descamps, Marc; Schuck, Pierre; Delaplace, Guillaume; Jeantet, Romain

doi:10.1016/j.ifset.2012.01.001

Cited by 9 publications

(3 citation statements)

References 17 publications

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“…Six milligrams of each samples were sealed in a hermitic aluminum pan and placed in a differential scanning calorimetry (DSC) Q1000 (TA Instruments, Eschborn, Germany). The 'heat mode only' (−30 to +200°C) was used to assess the MDSC analysis against an empty aluminum pan as presented by Syll et al (2012). The T g was identified as the midpoint temperature when change in heat capacity in the reversed MDSC profile was observed.…”

Section: Modulated Dynamic Scanning Calorimetry (Mdsc)mentioning

confidence: 99%

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders

et al. 2020

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Section: Modulated Dynamic Scanning Calorimetry (Mdsc)mentioning

confidence: 99%

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders

et al. 2020

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“…To achieve a more valuable approximation, only the glass transition temperatures of low-fat milk powders were verified following the MDSC, as described by Syll et al, 2012. [32] Approximately, 6 mg of camel or cow milk powders were weighted in a hermetically sealed aluminum pan. In the first step, samples were rapidly cooled at a rate of 10 C min À1 to reach À10 C, using a differential scanning calorimeter (Q-1000, TA Instruments, Saint Quentin en Yvelines, France), calibrated with indium (the melting point is about 156.6 C).…”

Section: Glass Transition Temperaturementioning

confidence: 99%

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

et al. 2018

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A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel and cow milk powders. Response surface methodology (RSM) was deployed to appraise the effects of these processing parameters (the outlet drying temperature and the milk fat content) on water activity (a w), glass transition temperature (T g), bulk density, and free fat quantity. According to RSM analysis, it was noticed that the a w and the T g were primarily influenced by the outlet drying temperature instead of by milk fat content. Our results highlighted the negative effects of milk fat content and of the outlet drying temperature on the bulk density as well as on the free fat quantity of camel milk powder. Likewise, our findings underlined the negative effect of the outlet drying temperature on the bulk density of cow milk powder. However, the increase of fat content has led to the overexposure of fat at the free surface of the cow milk powder. Our results suggested a marked similarity of the overall thermodynamic behavior of both milks, during drying. Nevertheless, some differences were highlighted regarding the structuring of the particles of camel milk powder.

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“…The solute-solute interaction such as lattice energy significantly prevails in the crystalline substance over the amorphous from. Therefore, the dissolution enthalpy can be endothermic for a crystalline and exothermic for an amorphous form (Syll et al 2012). Calibration curves in a suitable solvent can be used to quantify the amorphicity.…”

Section: Crystallization Kinetics Of and Crystallinity In Amorphous Smentioning

confidence: 99%

Structural Characterization of Amorphous Solid Dispersions

Paudel

Meeus

Mooter

2014

Advances in Delivery Science and Technology

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Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements

Cited by 9 publications

References 17 publications

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

Structural Characterization of Amorphous Solid Dispersions

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