Digitale Bibliotheek
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                             30 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Antiviral effects of human milk oligosaccharides: A review Gao, Xiaoxiang

110 C p.
artikel
2 Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture Xia, Xiaofeng

110 C p.
artikel
3 CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions Wang, Jun

110 C p.
artikel
4 Characterisation and differentiation of geographical origin of Graviera cheeses produced in Greece based on physico-chemical, chromatographic and spectroscopic analyses, in combination with chemometrics Vatavali, K.

110 C p.
artikel
5 Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses Carvalho, Michelle M.

110 C p.
artikel
6 Composition and variability of phospholipids in Chinese human milk samples Li, Siming

110 C p.
artikel
7 Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities Gholamhosseinpour, Aliakbar

110 C p.
artikel
8 Corrigendum to ‘Thermally induced milk fouling: Survival of thermophilic spore formers and potential of contamination’ [International Dairy Journal 101 (2020) 104582] Wedel, Carolin

110 C p.
artikel
9 Editorial Board
110 C p.
artikel
10 Effect of 2′-fucosyllactose supplementation on intestinal flora in mice with intestinal inflammatory diseases Li, Ai-li

110 C p.
artikel
11 Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein Saxena, Juhi

110 C p.
artikel
12 Effect of temperature and pH on salts equilibria and calcium phosphate in bovine milk Wang, Qian

110 C p.
artikel
13 Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on rehydration properties Andersson, I.M.

110 C p.
artikel
14 Emulsification properties of bovine milk protein isolate and associated enzymatic hydrolysates Ryan, Ger

110 C p.
artikel
15 Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening Asahina, Yui

110 C p.
artikel
16 Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique Alim, Aygul

110 C p.
artikel
17 Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese Dolci, Paola

110 C p.
artikel
18 Influence of various ingredients on mineral bioaccessibility in infant formula and whole milk Fioravanti, Maria Isabel Andrekowisk

110 C p.
artikel
19 Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques Chandra Roy, Manik

110 C p.
artikel
20 NMR rapid detection of Salmonella in milk based on ultra-small iron oxide nanobiosensor Jin, Ling

110 C p.
artikel
21 Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt Ribeiro, Michele Nayara

110 C p.
artikel
22 Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time Dermiki, Maria

110 C p.
artikel
23 Quantitative analysis of bovine whey glycoproteins using the overall N-linked whey glycoprofile Valk-Weeber, Rivca L.

110 C p.
artikel
24 Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy Temizkan, Riza

110 C p.
artikel
25 Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture Zhu, Yang

110 C p.
artikel
26 Salt equilibria in nutritional formulae for infants and young children Huppertz, Thom

110 C p.
artikel
27 Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process Moavro, Alfonsina

110 C p.
artikel
28 Survival of Listeria monocytogenes and shigatoxigenic Escherichia coli during the production and aging of farmstead-style cheese Alshaibani, Dhafer

110 C p.
artikel
29 The effect of pre-treatment of protein ingredients for infant formula on their in vitro gastro-intestinal behaviour Corrigan, Bernard

110 C p.
artikel
30 Thermal and storage properties of milk fat globules treated with different homogenisation pressures Ren, Qingxi

110 C p.
artikel
                             30 gevonden resultaten
 
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