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Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.

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Title: Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.
Authors: Szołtysik, Marek1 (AUTHOR), Dibagar, Nesa2 (AUTHOR) nesa.dibagar@upwr.edu.pl, Słupska, Monika3 (AUTHOR), Serowik, Małgorzata4 (AUTHOR), Gryszkin, Artur5 (AUTHOR), Figiel, Adam1,4 (AUTHOR)
Source: Molecules. Jul2026, Vol. 31 Issue 13, p2230. 37p.
Database: Academic Search Ultimate
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  Data: Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.
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  Data: <searchLink fieldCode="JN" term="%22Molecules%22">Molecules</searchLink>. Jul2026, Vol. 31 Issue 13, p2230. 37p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=195444530
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        Value: 10.3390/molecules31132230
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      – Code: eng
        Text: English
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        PageCount: 37
        StartPage: 2230
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      – TitleFull: Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.
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            – D: 01
              M: 07
              Text: Jul2026
              Type: published
              Y: 2026
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