| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acknowledgement of Reviewers
|
|
|
2014
|
37 |
2 |
p. 127-128
2 p.
|
artikel
|
| 2 |
Application of an LC–UV method to estimate lutein recovery during infant formula manufacture
|
Indyk, Harvey E.
|
|
2014
|
37 |
2 |
p. 82-86
5 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2014
|
37 |
2 |
p. I-
1 p.
|
artikel
|
| 4 |
Determination of myo-inositol in infant formulae and milk powders using capillary gas chromatography with flame ionisation detection
|
Woollard, David C.
|
|
2014
|
37 |
2 |
p. 74-81
8 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2014
|
37 |
2 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage
|
Calzada, Javier
|
|
2014
|
37 |
2 |
p. 64-73
10 p.
|
artikel
|
| 7 |
Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels
|
Nguyen, Nguyen H.A.
|
|
2014
|
37 |
2 |
p. 57-63
7 p.
|
artikel
|
| 8 |
Heat stability of reconstituted milk protein concentrate powders
|
Crowley, Shane V.
|
|
2014
|
37 |
2 |
p. 104-110
7 p.
|
artikel
|
| 9 |
High-protein fat-free acid milk gels: Control of protein composition and heat treatment
|
Chever, S.
|
|
2014
|
37 |
2 |
p. 95-103
9 p.
|
artikel
|
| 10 |
Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk
|
Riera, Francisco
|
|
2014
|
37 |
2 |
p. 111-116
6 p.
|
artikel
|
| 11 |
Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules
|
Kathriarachchi, Kalpana
|
|
2014
|
37 |
2 |
p. 117-126
10 p.
|
artikel
|
| 12 |
Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins
|
Sołowiej, Bartosz
|
|
2014
|
37 |
2 |
p. 87-94
8 p.
|
artikel
|
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