| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2′-fucosyllactose
|
Tu, Yaqi
|
|
|
130 |
C |
p.
|
artikel
|
| 2 |
Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
|
García, Arantza
|
|
|
130 |
C |
p.
|
artikel
|
| 3 |
Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration
|
Reiter, Marius
|
|
|
130 |
C |
p.
|
artikel
|
| 4 |
Development of solid lipid nanoparticle and nanostructured lipid carrier with dairy ingredients
|
Queirós, Mayara de Souza
|
|
|
130 |
C |
p.
|
artikel
|
| 5 |
Differences in post-translational modifications of proteins in milk from early and mid-lactation dairy cows as studied using total ion chromatograms from LC-ESI/MS
|
Thesbjerg, Martin N.
|
|
|
130 |
C |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
130 |
C |
p.
|
artikel
|
| 7 |
Evaluation of lactic acid bacterial communities in spontaneously-fermented dairy products from Tajikistan, Kyrgyzstan and Uzbekistan using culture-dependent and culture-independent methods
|
Sun, Yue
|
|
|
130 |
C |
p.
|
artikel
|
| 8 |
Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp.
|
Mareze, J.
|
|
|
130 |
C |
p.
|
artikel
|
| 9 |
Influence of the stretching temperature on the volatile compounds and odour intensity of high moisture mozzarella: A model study
|
Natrella, Giuseppe
|
|
|
130 |
C |
p.
|
artikel
|
| 10 |
Photometric extinction measurements to study dissolution kinetic of skim milk powder
|
Schulnies, Frank
|
|
|
130 |
C |
p.
|
artikel
|
| 11 |
The influence of milk protein cross-linking by transglutaminase on technology, composition and quality properties of Gouda-type cheese
|
Domagała, Jacek
|
|
|
130 |
C |
p.
|
artikel
|
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