| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antibacterial effect and hydrophobicity of yak κ-casein hydrolysate and its fractions
|
Cheng, X.
|
|
2013
|
31 |
2 |
p. 111-116
6 p.
|
artikel
|
| 2 |
Behaviour of Escherichia coli strains during semi-hard and hard raw milk cheese production
|
Peng, S.
|
|
2013
|
31 |
2 |
p. 117-120
4 p.
|
artikel
|
| 3 |
Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes
|
Bund, Rajesh K.
|
|
2013
|
31 |
2 |
p. 132-138
7 p.
|
artikel
|
| 4 |
Butter and Related Products – Product Characteristics, Production Technology and Quality Aspects
|
Abrahamsen, Roger K.
|
|
2013
|
31 |
2 |
p. 92-
1 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2013
|
31 |
2 |
p. I-II
nvt p.
|
artikel
|
| 6 |
Chemical composition and whey protein fraction of late lactation mares' milk
|
Markiewicz-Kęszycka, Maria
|
|
2013
|
31 |
2 |
p. 62-64
3 p.
|
artikel
|
| 7 |
Comparative study of the rheology and the structure of sodium and calcium caseinate solutions
|
Thomar, Peggy
|
|
2013
|
31 |
2 |
p. 100-106
7 p.
|
artikel
|
| 8 |
Denaturation of whey proteins as a function of heat, pH and protein concentration
|
Dissanayake, M.
|
|
2013
|
31 |
2 |
p. 93-99
7 p.
|
artikel
|
| 9 |
Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage
|
Le, Thao T.
|
|
2013
|
31 |
2 |
p. 83-91
9 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2013
|
31 |
2 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of prolonged refrigeration on the protein and microbial profile of human milk
|
Giribaldi, Marzia
|
|
2013
|
31 |
2 |
p. 121-126
6 p.
|
artikel
|
| 12 |
Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder
|
Stulova, Irina
|
|
2013
|
31 |
2 |
p. 139-149
11 p.
|
artikel
|
| 13 |
Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components
|
Martinovic, Aleksandra
|
|
2013
|
31 |
2 |
p. 70-82
13 p.
|
artikel
|
| 14 |
In vitro bifidogenic effect of Maillard-type milk protein–galactose conjugates on the human intestinal microbiota
|
Corzo-Martínez, Marta
|
|
2013
|
31 |
2 |
p. 127-131
5 p.
|
artikel
|
| 15 |
Physicochemical properties of butter made from camel milk
|
Berhe, Tesfamariam
|
|
2013
|
31 |
2 |
p. 51-54
4 p.
|
artikel
|
| 16 |
Proteolysis of ultra high temperature-treated casein micelles by AprX enzyme from Pseudomonas fluorescens F induces their destabilisation
|
Baglinière, François
|
|
2013
|
31 |
2 |
p. 55-61
7 p.
|
artikel
|
| 17 |
Quantitative comparison of the eye formation in cheese using radiography and computed tomography data
|
Schuetz, P.
|
|
2013
|
31 |
2 |
p. 150-155
6 p.
|
artikel
|
| 18 |
The composition, size and hydration of yak casein micelles
|
Wang, Pengjie
|
|
2013
|
31 |
2 |
p. 107-110
4 p.
|
artikel
|
| 19 |
The effects of κ-casein polymorphism on the texture and functional properties of mozzarella cheese
|
Ren, Daxi
|
|
2013
|
31 |
2 |
p. 65-69
5 p.
|
artikel
|
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