Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Precipitation Processes01:12

Precipitation Processes

The experimental conditions in a gravimetric analysis should be optimized to maximize the particle size and purity of the obtained precipitate. Ideally, the concentration of the precipitating reagent should be low with effective stirring to maintain low relative supersaturation for the growth of large crystals. In homogeneous precipitation, the precipitant is slowly generated by a chemical reaction in the solution to avoid local reagent excesses. For example, urea decomposes gradually to...
Crystal Growth: Principles of Crystallization01:25

Crystal Growth: Principles of Crystallization

Crystallization is a phase transformation process in which crystals are precipitated from a supersaturated solution or formed from other sources. During crystallization, atoms or molecules arrange themselves into a well-defined, rigid crystal lattice to minimize energy.
Initiating crystallization involves manipulating the concentration of the solute and the temperature of the solution. Since crystal growth occurs when the ratio of concentration and solubility of the solute in the solvent – the...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Microalgal protein-alginate cryogels for enhanced lyoprotection, gastrointestinal stability, and controlled release of Lacticaseibacillus rhamnosus GG.

Journal of controlled release : official journal of the Controlled Release Society·2026
Same author

Impact of milk-to-vegetable fat ratio on infant formula emulsions stability.

Current research in food science·2026
Same author

Mobility of lactose in Milk powders.

Food research international (Ottawa, Ont.)·2026
Same author

High Hydrostatic Pressure-Induced Changes in Carioca Bean Protein: Structural and Techno-Functional Insights.

Journal of food science·2025
Same author

Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility.

Journal of food science and technology·2025
Same author

Links between single maltodextrin particles properties and powder functionality.

Carbohydrate polymers·2024
Same journal

Lactobacilli, best allies of mental health: a probiogenomic approach to identify potential psychobiotic strains.

Current research in food science·2026
Same journal

Refinement and application of 12S <i>rRNA</i> meta-barcoding primers for seafood identification in multispecies product.

Current research in food science·2026
Same journal

Advancing sensory metrology: establishing a standardized protocol for measuring the concentration-dependent sweetness potency of sweeteners utilizing gLMS.

Current research in food science·2026
Same journal

Humidity management modulates aroma deterioration in postharvest strawberry through volatile remodeling and membrane lipid metabolism.

Current research in food science·2026
Same journal

Application and evaluation of digital PCR platforms for same-day detection of <i>Vibrio parahaemolyticus</i> in mussel samples.

Current research in food science·2026
Same journal

Precision prebiotics: Engineering food-derived polysaccharides to target specific SCFA-producing taxa for neuroprotection via the microbiota-gut-brain axis.

Current research in food science·2026
See all related articles

Related Experiment Video

Updated: Jun 18, 2026

Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device
06:31

Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device

Published on: March 18, 2020

Humidity-driven lactose crystallization on milk powders: a surface-level study.

Jennifer Burgain1, Elise Germain1, Ummuhani Ugur1

  • 1Université de Lorraine, LIBio, Nancy, F-54000, France.

Current Research in Food Science
|June 17, 2026
PubMed
Summary
This summary is machine-generated.

This study reveals how dairy powder surfaces change with humidity using advanced microscopy. Skim milk powder restructures earlier than whole milk powder, impacting powder quality and flowability.

Keywords:
CrystallizationGlass transition temperatureHumidityMilk powderSurface

More Related Videos

High-Throughput Protein Crystallization via Microdialysis
06:18

High-Throughput Protein Crystallization via Microdialysis

Published on: March 3, 2023

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization
08:01

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

Published on: August 18, 2022

Related Experiment Videos

Last Updated: Jun 18, 2026

Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device
06:31

Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device

Published on: March 18, 2020

High-Throughput Protein Crystallization via Microdialysis
06:18

High-Throughput Protein Crystallization via Microdialysis

Published on: March 3, 2023

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization
08:01

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

Published on: August 18, 2022

Area of Science:

  • Food Science and Technology
  • Materials Science
  • Surface Chemistry

Background:

  • Dairy powders are susceptible to moisture, affecting their physical properties and shelf-life.
  • Understanding surface evolution under varying humidity is crucial for powder stability and processing.

Purpose of the Study:

  • To investigate real-time dairy powder surface changes under controlled humidity using in-situ atomic force microscopy (AFM).
  • To characterize the multi-scale effects of humidity on skim milk powder (SMP) and whole milk powder (WMP) surfaces.

Main Methods:

  • In-situ atomic force microscopy (AFM) with controlled humidity ramps.
  • Dynamic vapor sorption (DVS), X-ray photoelectron spectroscopy (XPS), differential scanning calorimetry (DSC), and powder rheology.

Main Results:

  • Sigmoidal sorption isotherms observed, with a critical transition (40-60% RH) linked to amorphous lactose plasticization.
  • AFM showed significant surface restructuring and roughness increase above 53% RH, indicative of lactose crystallization.
  • Skim milk powder (SMP) exhibited earlier and more extensive restructuring than whole milk powder (WMP), attributed to lipid content affecting water accessibility.

Conclusions:

  • In-situ AFM provides novel insights into real-time dairy powder surface dynamics.
  • Humidity-induced lactose crystallization drives surface restructuring and impacts powder flowability.
  • Differences in SMP and WMP surface changes highlight the role of composition in moisture sensitivity.