The influence of surface properties on the cooperative behavior of powdered milks

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989100%3A27230%2F24%3A10256064" target="_blank" >RIV/61989100:27230/24:10256064 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989592:15310/24:73625994 RIV/70883521:28110/24:63577338

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0022030224011810?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0022030224011810?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3168/jds.2024-25439" target="_blank" >10.3168/jds.2024-25439</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The influence of surface properties on the cooperative behavior of powdered milks

Popis výsledku v původním jazyce

This study comprehensively analyses various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably, findings reveal intriguing insights into surface energy profiles, Harkins spreading coefficient, powder rheological properties, and sound absorption efficiency of the powdered milk samples. The intricate relationship between surface properties and bulk characteristics influenced the cooperative behavior of freely poured and consolidated milk powder beds, resulting in varying flowability from free-flowing to cohesive. Surface energy played a significant role in cohesiveness and dispersibility, with milk fat acting as a key mediator leading to changes in bulk dynamic-mechanical stiffness. These findings hold practical implications for formulating innovative aerosol-based dairy and cosmetic products, thereby enhancing everyday experiences.

Název v anglickém jazyce

The influence of surface properties on the cooperative behavior of powdered milks

Popis výsledku anglicky

This study comprehensively analyses various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably, findings reveal intriguing insights into surface energy profiles, Harkins spreading coefficient, powder rheological properties, and sound absorption efficiency of the powdered milk samples. The intricate relationship between surface properties and bulk characteristics influenced the cooperative behavior of freely poured and consolidated milk powder beds, resulting in varying flowability from free-flowing to cohesive. Surface energy played a significant role in cohesiveness and dispersibility, with milk fat acting as a key mediator leading to changes in bulk dynamic-mechanical stiffness. These findings hold practical implications for formulating innovative aerosol-based dairy and cosmetic products, thereby enhancing everyday experiences.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Dairy Science

ISSN

0022-0302

e-ISSN

1525-3198

Svazek periodika

107

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

10373-10382

Kód UT WoS článku

001368675900001

EID výsledku v databázi Scopus

2-s2.0-85210139382