Accepted Manuscript Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions Rangani Wijayasinghe, Dimuthu Bogahawaththa, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic PII: S0308-8146(19)30729-0 DOI: https://doi.org/10.1016/j.foodchem.2019.04.065 Reference: FOCH 24666 To appear in: Food Chemistry Received Date: 19 February 2019 Revised Date: 16 April 2019 Accepted Date: 17 April 2019 Please cite this article as: Wijayasinghe, R., Bogahawaththa, D., Huppertz, T., Chandrapala, J., Vasiljevic, T., Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions, Food Chemistry (2019), doi: https://doi.org/10.1016/j.foodchem.2019.04.065 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.