| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Algerian cardoon flowers express a large spectrum of coagulant enzymes with potential applications in cheesemaking
|
Zikiou, Abdellah
|
|
|
105 |
C |
p.
|
artikel
|
| 2 |
Association between dairy consumption and menopausal symptoms: A cross-sectional study among Iranian postmenopausal women
|
Abshirini, Maryam
|
|
|
105 |
C |
p.
|
artikel
|
| 3 |
Binding analysis of bovine milk proteins, especially casein interactions and the interaction between α-casein and lactoferrin, using beads immobilised with zinc ion, poly-l-lysine or α-casein
|
Naito, Kousuke
|
|
|
105 |
C |
p.
|
artikel
|
| 4 |
Calcium effect on the swelling behaviour and stability of casein microparticles
|
Schulte, Jann
|
|
|
105 |
C |
p.
|
artikel
|
| 5 |
Casein–casein interactions in the presence of dairy associated carbohydrates analysed using surface plasmon resonance
|
De Gobba, Cristian
|
|
|
105 |
C |
p.
|
artikel
|
| 6 |
Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk
|
Bakry, Ibrahim A.
|
|
|
105 |
C |
p.
|
artikel
|
| 7 |
Dairy products and metabolic syndrome among Iranian adult population: Isfahan Healthy Heart Program
|
Mohammadifard, Noushin
|
|
|
105 |
C |
p.
|
artikel
|
| 8 |
Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products
|
Nielsen, Søren D.
|
|
|
105 |
C |
p.
|
artikel
|
| 9 |
Diversity in NaCl tolerance of Lactococcus lactis strains from dl-starter cultures for production of semi-hard cheeses
|
Kristensen, Lise Søndergaard
|
|
|
105 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
105 |
C |
p.
|
artikel
|
| 11 |
Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers
|
Schettino-Bermúdez, B.
|
|
|
105 |
C |
p.
|
artikel
|
| 12 |
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
|
Sołowiej, Bartosz G.
|
|
|
105 |
C |
p.
|
artikel
|
| 13 |
Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate
|
Nastaj, M.
|
|
|
105 |
C |
p.
|
artikel
|
| 14 |
Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams
|
Dhungana, Pramesh
|
|
|
105 |
C |
p.
|
artikel
|
| 15 |
Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt
|
Moineau-Jean, Andréanne
|
|
|
105 |
C |
p.
|
artikel
|
| 16 |
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese
|
Martini, Serena
|
|
|
105 |
C |
p.
|
artikel
|
| 17 |
Effect of the milk-based ash-protein ratio on the quality and acceptance of chocolate with a reduced sugar content
|
Aaltonen, Terhi
|
|
|
105 |
C |
p.
|
artikel
|
| 18 |
Factors associated with microbiological quality of bovine colostrum in Colombian dairy herds
|
Guzman-Carazo, Victor
|
|
|
105 |
C |
p.
|
artikel
|
| 19 |
Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems
|
Leong, Thomas S.H.
|
|
|
105 |
C |
p.
|
artikel
|
| 20 |
Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin
|
Rodríguez Arzuaga, Mariana
|
|
|
105 |
C |
p.
|
artikel
|
| 21 |
Impact of conjugation with maltodextrin on rheological properties of sodium caseinate
|
Zhang, Lu
|
|
|
105 |
C |
p.
|
artikel
|
| 22 |
Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders
|
Masum, A.K.M.
|
|
|
105 |
C |
p.
|
artikel
|
| 23 |
Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems
|
Yanachkina, Palina
|
|
|
105 |
C |
p.
|
artikel
|
| 24 |
Modifying whey protein concentrate/isolate by heating in the presence of cysteine
|
Streicher, Christina
|
|
|
105 |
C |
p.
|
artikel
|
| 25 |
Moisture content impact creaming effect and microstructure of processed cheese containing different textural starches
|
Fu, Wei
|
|
|
105 |
C |
p.
|
artikel
|
| 26 |
Physical properties of synbiotic yogurts as affected by the acidification rate
|
Delgado-Fernández, Paloma
|
|
|
105 |
C |
p.
|
artikel
|
| 27 |
Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating
|
Bogahawaththa, Dimuthu
|
|
|
105 |
C |
p.
|
artikel
|
| 28 |
Single particle tracking as a new tool to characterise the rennet coagulation process
|
Thill, Sebastian
|
|
|
105 |
C |
p.
|
artikel
|
| 29 |
Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches
|
Bot, Francesca
|
|
|
105 |
C |
p.
|
artikel
|
| 30 |
The effect of caseins on the stability and whipping properties of recombined dairy creams
|
Li, Yang
|
|
|
105 |
C |
p.
|
artikel
|
| 31 |
The relationship between numbers of Pseudomonas bacteria in milk used to manufacture UHT milk and the effect on product quality
|
Zhang, Dong
|
|
|
105 |
C |
p.
|
artikel
|
| 32 |
Tryptic hydrolysis of β-lactoglobulin: A generic approach to describe the hydrolysis kinetic and release of peptides
|
Leeb, Elena
|
|
|
105 |
C |
p.
|
artikel
|
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