nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Calendar
|
|
|
2012 |
26 |
1 |
p. I-II nvt p. |
artikel |
2 |
Editorial Board
|
|
|
2012 |
26 |
1 |
p. IFC- 1 p. |
artikel |
3 |
Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions
|
Nguyen, Nguyen H.A. |
|
2012 |
26 |
1 |
p. 78-82 5 p. |
artikel |
4 |
Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems
|
Benjamin, O. |
|
2012 |
26 |
1 |
p. 36-40 5 p. |
artikel |
5 |
Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt
|
Tomaschunas, Maja |
|
2012 |
26 |
1 |
p. 31-35 5 p. |
artikel |
6 |
Effects of heat treatment of cream on the physical–chemical properties of model oil-in-buttermilk emulsions
|
Guggisberg, D. |
|
2012 |
26 |
1 |
p. 88-93 6 p. |
artikel |
7 |
Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
|
Kilcawley, K.N. |
|
2012 |
26 |
1 |
p. 50-57 8 p. |
artikel |
8 |
Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment
|
Hahn, Christian |
|
2012 |
26 |
1 |
p. 73-77 5 p. |
artikel |
9 |
Influence of dairy proteins on textural changes in high-protein bars
|
Hogan, Sean A. |
|
2012 |
26 |
1 |
p. 58-65 8 p. |
artikel |
10 |
Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data
|
Thomsen, Maiken |
|
2012 |
26 |
1 |
p. 41-49 9 p. |
artikel |
11 |
Lactoferrin binding to transglutaminase cross-linked casein micelles
|
Anema, Skelte G. |
|
2012 |
26 |
1 |
p. 83-87 5 p. |
artikel |
12 |
Measurement of lubricating properties in a tribosystem with different surface roughness
|
Krzeminski, Alina |
|
2012 |
26 |
1 |
p. 23-30 8 p. |
artikel |
13 |
Objective analysis and prediction of texture perception of yoghurt by hybrid neuro-numerical methods
|
Rauh, C. |
|
2012 |
26 |
1 |
p. 2-14 13 p. |
artikel |
14 |
Properties of emulsions stabilised by sodium caseinate–chitosan complexes
|
Zinoviadou, Kyriaki G. |
|
2012 |
26 |
1 |
p. 94-101 8 p. |
artikel |
15 |
Sensory perception and lubrication properties of milk: Influence of fat content
|
Chojnicka-Paszun, A. |
|
2012 |
26 |
1 |
p. 15-22 8 p. |
artikel |
16 |
The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese
|
Romeih, Ehab Ali |
|
2012 |
26 |
1 |
p. 66-72 7 p. |
artikel |
17 |
7th NIZO Dairy Conference
|
Wouters, Jan T.M. |
|
2012 |
26 |
1 |
p. 1- 1 p. |
artikel |