| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Calendar
|
|
|
2012
|
26 |
1 |
p. I-II
nvt p.
|
article
|
| 2 |
Editorial Board
|
|
|
2012
|
26 |
1 |
p. IFC-
1 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 7 |
Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
|
Kilcawley, K.N.
|
|
2012
|
26 |
1 |
p. 50-57
8 p.
|
article
|
| 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.
|
article
|
| 9 |
Influence of dairy proteins on textural changes in high-protein bars
|
Hogan, Sean A.
|
|
2012
|
26 |
1 |
p. 58-65
8 p.
|
article
|
| 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.
|
article
|
| 11 |
Lactoferrin binding to transglutaminase cross-linked casein micelles
|
Anema, Skelte G.
|
|
2012
|
26 |
1 |
p. 83-87
5 p.
|
article
|
| 12 |
Measurement of lubricating properties in a tribosystem with different surface roughness
|
Krzeminski, Alina
|
|
2012
|
26 |
1 |
p. 23-30
8 p.
|
article
|
| 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.
|
article
|
| 14 |
Properties of emulsions stabilised by sodium caseinate–chitosan complexes
|
Zinoviadou, Kyriaki G.
|
|
2012
|
26 |
1 |
p. 94-101
8 p.
|
article
|
| 15 |
Sensory perception and lubrication properties of milk: Influence of fat content
|
Chojnicka-Paszun, A.
|
|
2012
|
26 |
1 |
p. 15-22
8 p.
|
article
|
| 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.
|
article
|
| 17 |
7th NIZO Dairy Conference
|
Wouters, Jan T.M.
|
|
2012
|
26 |
1 |
p. 1-
1 p.
|
article
|
Journal description