| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessment of repetitive batch-wise synthesis of galacto-oligosaccharides from lactose slurry using immobilised β-galactosidase from Bacillus circulans
|
Benjamins, Eric
|
|
2014
|
38 |
2 |
p. 160-168
9 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2014
|
38 |
2 |
p. I-
1 p.
|
artikel
|
| 3 |
Controlled transglutaminase treatment in Edam cheese-making
|
Aaltonen, Terhi
|
|
2014
|
38 |
2 |
p. 179-182
4 p.
|
artikel
|
| 4 |
Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels
|
Jaros, Doris
|
|
2014
|
38 |
2 |
p. 174-178
5 p.
|
artikel
|
| 5 |
Dairy protein hydrolysates: Peptides for health benefits
|
Hernández-Ledesma, Blanca
|
|
2014
|
38 |
2 |
p. 82-100
19 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2014
|
38 |
2 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions
|
Kasinos, M.
|
|
2014
|
38 |
2 |
p. 187-194
8 p.
|
artikel
|
| 8 |
Effect of lactosylation on plasmin-induced hydrolysis of β-casein
|
Bhatt, H.
|
|
2014
|
38 |
2 |
p. 213-218
6 p.
|
artikel
|
| 9 |
Enzymatic bleaching in commercial colored Cheddar whey retentates
|
Campbell, R.E.
|
|
2014
|
38 |
2 |
p. 148-153
6 p.
|
artikel
|
| 10 |
Fractionation of dairy based functional peptides using ion-exchange membrane adsorption chromatography and cross-flow electro membrane filtration
|
Leeb, Elena
|
|
2014
|
38 |
2 |
p. 116-123
8 p.
|
artikel
|
| 11 |
Heat stability of transglutaminase-treated milk
|
Huppertz, Thom
|
|
2014
|
38 |
2 |
p. 183-186
4 p.
|
artikel
|
| 12 |
Influence of pH on retention of camel chymosin in curd
|
Børsting, Mette W.
|
|
2014
|
38 |
2 |
p. 133-135
3 p.
|
artikel
|
| 13 |
N-Glycosidase F improves gel firmness in fermented milk products
|
Jacobsen, Jonas
|
|
2014
|
38 |
2 |
p. 169-173
5 p.
|
artikel
|
| 14 |
Oxidation of α-lactalbumin after a lactoperoxidase-catalysed reaction: An oxidomics approach applying immuno-spin trapping and mass spectrometry
|
Dalsgaard, Trine K.
|
|
2014
|
38 |
2 |
p. 154-159
6 p.
|
artikel
|
| 15 |
Plasmin activity and proteolysis in milk protein ingredients
|
Gazi, Inge
|
|
2014
|
38 |
2 |
p. 208-212
5 p.
|
artikel
|
| 16 |
Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
|
Rauh, Valentin M.
|
|
2014
|
38 |
2 |
p. 199-207
9 p.
|
artikel
|
| 17 |
Production of whey protein isolate hydrolysate fractions with enriched ACE-inhibitory activity
|
O'Loughlin, I.B.
|
|
2014
|
38 |
2 |
p. 101-103
3 p.
|
artikel
|
| 18 |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron
|
de la Hoz, Lucia
|
|
2014
|
38 |
2 |
p. 145-147
3 p.
|
artikel
|
| 19 |
Study of heat-denatured whey protein removal from stainless steel surfaces in clean-in-place systems
|
Jurado-Alameda, Encarnación
|
|
2014
|
38 |
2 |
p. 195-198
4 p.
|
artikel
|
| 20 |
Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties
|
Hayaloglu, A.A.
|
|
2014
|
38 |
2 |
p. 136-144
9 p.
|
artikel
|
| 21 |
8th NIZO Dairy Conference
|
Wouters, Jan T.M.
|
|
2014
|
38 |
2 |
p. 81-
1 p.
|
artikel
|
| 22 |
Use of a free form of the Streptococcus thermophilus cell envelope protease PrtS as a tool to produce bioactive peptides
|
Chang, Oun Ki
|
|
2014
|
38 |
2 |
p. 104-115
12 p.
|
artikel
|
| 23 |
Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese
|
Yarlagadda, A.B.
|
|
2014
|
38 |
2 |
p. 124-132
9 p.
|
artikel
|
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