| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2015
|
46 |
C |
p. I-
1 p.
|
artikel
|
| 2 |
Casein structures in the context of unfolded proteins
|
Thorn, David C.
|
|
2015
|
46 |
C |
p. 2-11
10 p.
|
artikel
|
| 3 |
Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate
|
Sørensen, Hanne
|
|
2015
|
46 |
C |
p. 12-21
10 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2015
|
46 |
C |
p. IFC-
1 p.
|
artikel
|
| 5 |
Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat
|
Bähler, Balz
|
|
2015
|
46 |
C |
p. 63-70
8 p.
|
artikel
|
| 6 |
Further development of a method for visualisation of exopolysaccharides in yoghurt using fluorescent conjugates
|
Zhang, Lanjun
|
|
2015
|
46 |
C |
p. 88-95
8 p.
|
artikel
|
| 7 |
Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt
|
Nguyen, Hanh T.H.
|
|
2015
|
46 |
C |
p. 78-87
10 p.
|
artikel
|
| 8 |
Impact of diffusion, transmembrane pressure and the electrical field on peptide fractionation using cross-flow electro membrane filtration
|
Holder, Aline
|
|
2015
|
46 |
C |
p. 31-38
8 p.
|
artikel
|
| 9 |
Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates
|
Gazi, Inge
|
|
2015
|
46 |
C |
p. 22-30
9 p.
|
artikel
|
| 10 |
In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan
|
Rinaldi, Laure
|
|
2015
|
46 |
C |
p. 39-45
7 p.
|
artikel
|
| 11 |
Peptidomic analysis of healthy and subclinically mastitic bovine milk
|
Guerrero, Andres
|
|
2015
|
46 |
C |
p. 46-52
7 p.
|
artikel
|
| 12 |
Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size
|
Logan, Amy
|
|
2015
|
46 |
C |
p. 71-77
7 p.
|
artikel
|
| 13 |
Second IDF Symposium on Microstructure of Dairy Products and Fifth IDF Symposium on Science and Technology of Fermented Milk, March 2014
|
Huppertz, Thom
|
|
2015
|
46 |
C |
p. 1-
1 p.
|
artikel
|
| 14 |
The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese
|
Ong, Lydia
|
|
2015
|
46 |
C |
p. 53-62
10 p.
|
artikel
|
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