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- Zhou, Weibiao, et al. Show all 4 Authors
- Journal of food engineering 2016 v.175 pp. 117-126
- X-ray diffraction; crystallization; glass transition temperature; hygroscopicity; infant formulas; lactose; magnesium; particle size; powders; sorption; sorption isotherms; water content
- ... The moisture sorption isotherms of three different infant formulas (denoted as P1, P2 and P3) that contained almost the same amount, but different types, of protein were analysed and their physicochemical changes characterised. Although P3 showed a different trend as compared to both P1 and P2, all the powders had the highest moisture content at 0.428 aw, signifying the occurrence of lactose cryst ...