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                             11 results found
no title author magazine year volume issue page(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.
article
2 Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates García, Arantza

130 C p.
article
3 Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration Reiter, Marius

130 C p.
article
4 Development of solid lipid nanoparticle and nanostructured lipid carrier with dairy ingredients Queirós, Mayara de Souza

130 C p.
article
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.
article
6 Editorial Board
130 C p.
article
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.
article
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.
article
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.
article
10 Photometric extinction measurements to study dissolution kinetic of skim milk powder Schulnies, Frank

130 C p.
article
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.
article
                             11 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands