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Effect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopy.

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Title: Effect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopy.
Authors: Gausemel E; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway; TINE SA R&D, 0950 Oslo, Norway. Electronic address: even.gausemel@nmbu.no., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway., O'Mahony JA; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland., Liland KH; Faculty of Science and Technology, Norwegian University of Life Sciences, 1433 Ås, Norway., Rukke EO; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway., Schüller RB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway., Johansen AG; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway; TINE SA R&D, 0950 Oslo, Norway.
Source: Journal of dairy science [J Dairy Sci] 2026 Jul; Vol. 109 (7), pp. 6845-6860. Date of Electronic Publication: 2026 Apr 03.
Publication Type: Journal Article
Journal Info: Publisher: American Dairy Science Association Country of Publication: United States NLM ID: 2985126R Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1525-3198 (Electronic) Linking ISSN: 00220302 NLM ISO Abbreviation: J Dairy Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Effect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopy.
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  Data: <searchLink fieldCode="AU" term="%22Gausemel+E%22">Gausemel E</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway; TINE SA R&D, 0950 Oslo, Norway. Electronic address: even.gausemel@nmbu.no.<br /><searchLink fieldCode="AU" term="%22Skeie+SB%22">Skeie SB</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22O'Mahony+JA%22">O'Mahony JA</searchLink>; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.<br /><searchLink fieldCode="AU" term="%22Liland+KH%22">Liland KH</searchLink>; Faculty of Science and Technology, Norwegian University of Life Sciences, 1433 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22Rukke+EO%22">Rukke EO</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22Schüller+RB%22">Schüller RB</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22Johansen+AG%22">Johansen AG</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway; TINE SA R&D, 0950 Oslo, Norway.
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  Data: <searchLink fieldCode="JN" term="%222985126R%22">Journal of dairy science</searchLink> [J Dairy Sci] 2026 Jul; Vol. 109 (7), pp. 6845-6860. <i>Date of Electronic Publication: </i>2026 Apr 03.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22American+Dairy+Science+Association%22">American Dairy Science Association </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>2985126R <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1525-3198 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200220302%22">00220302 </searchLink><i>NLM ISO Abbreviation: </i>J Dairy Sci <i>Subsets: </i>MEDLINE
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        Value: 10.3168/jds.2025-28050
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      – Code: eng
        Text: English
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      – TitleFull: Effect of spray drying and storage temperatures on whey protein concentrate rehydration determined using broadband acoustic resonance dissolution spectroscopy.
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              Text: 2026 Jul
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