nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Calendar
|
|
|
2014 |
36 |
1 |
p. I- 1 p. |
artikel |
2 |
Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin
|
Croguennec, Thomas |
|
2014 |
36 |
1 |
p. 55-64 10 p. |
artikel |
3 |
Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture
|
Hahn, Christian |
|
2014 |
36 |
1 |
p. 46-54 9 p. |
artikel |
4 |
Editorial Board
|
|
|
2014 |
36 |
1 |
p. IFC- 1 p. |
artikel |
5 |
Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt
|
Trejo, R. |
|
2014 |
36 |
1 |
p. 14-20 7 p. |
artikel |
6 |
Effect of enzymatic deamidation by protein-glutaminase on the textural and microstructural properties of set yoghurt
|
Miwa, Noriko |
|
2014 |
36 |
1 |
p. 1-5 5 p. |
artikel |
7 |
Foaming properties of skim milk powder fortified with milk proteins
|
Martínez-Padilla, L.P. |
|
2014 |
36 |
1 |
p. 21-28 8 p. |
artikel |
8 |
Multivariate accelerated shelf-life test of low fat UHT milk
|
Richards, Melanie |
|
2014 |
36 |
1 |
p. 38-45 8 p. |
artikel |
9 |
Obtaining a hydrolyzed milk fat fraction enriched in conjugated linoleic acid and trans-vaccenic acid
|
Martínez-Monteagudo, Sergio I. |
|
2014 |
36 |
1 |
p. 29-37 9 p. |
artikel |
10 |
Oxidative stability of milk fat in respect to its chemical composition
|
Rafałowski, Ryszard |
|
2014 |
36 |
1 |
p. 82-87 6 p. |
artikel |
11 |
Polymerization of lactose by twin-screw extrusion to produce indigestible oligosaccharides
|
Tremaine, Andrea J. |
|
2014 |
36 |
1 |
p. 74-81 8 p. |
artikel |
12 |
Reciprocal interacting effects of proteins and lipids during ex vivo digestion of bovine milk
|
Devle, Hanne |
|
2014 |
36 |
1 |
p. 6-13 8 p. |
artikel |
13 |
Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk
|
Koutina, Glykeria |
|
2014 |
36 |
1 |
p. 65-73 9 p. |
artikel |