nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Acknowledgement of Reviewers
|
|
|
2016 |
56 |
C |
p. 209-210 2 p. |
artikel |
2 |
Amorphous lactose crystallisation kinetics
|
Clark, Z. |
|
2016 |
56 |
C |
p. 22-28 7 p. |
artikel |
3 |
An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale
|
Heilig, Andrej |
|
2016 |
56 |
C |
p. 101-107 7 p. |
artikel |
4 |
Application of non-starter lactic acid bacteria as biopreservative agents to control fungal spoilage of fresh cheese
|
Sedaghat, Hossein |
|
2016 |
56 |
C |
p. 87-91 5 p. |
artikel |
5 |
Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride
|
Zand-Rajabi, Hadiseh |
|
2016 |
56 |
C |
p. 38-44 7 p. |
artikel |
6 |
Calendar
|
|
|
2016 |
56 |
C |
p. I- 1 p. |
artikel |
7 |
Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion
|
Fang, Xixi |
|
2016 |
56 |
C |
p. 169-178 10 p. |
artikel |
8 |
Comparison of dairy phospholipid preparative extraction protocols in combination with analysis by high performance liquid chromatography coupled to a charged aerosol detector
|
Barry, Kate M. |
|
2016 |
56 |
C |
p. 179-185 7 p. |
artikel |
9 |
Comparison of flat-sheet and spiral-wound negatively-charged wide-pore ultrafiltration membranes for whey protein concentration
|
Arunkumar, Abhiram |
|
2016 |
56 |
C |
p. 129-133 5 p. |
artikel |
10 |
Cornelis Gijsbertus (Kees) de Kruif, 1943–2016
|
|
|
2016 |
56 |
C |
p. 208- 1 p. |
artikel |
11 |
Editorial Board
|
|
|
2016 |
56 |
C |
p. IFC- 1 p. |
artikel |
12 |
Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese
|
McCarthy, Catherine M. |
|
2016 |
56 |
C |
p. 74-86 13 p. |
artikel |
13 |
High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio
|
Frydenberg, Rikke P. |
|
2016 |
56 |
C |
p. 1-3 3 p. |
artikel |
14 |
Identification of bioactive peptides derived from caseins, glycosylation-dependent cell adhesion molecule-1 (GlyCAM-1), and peptidoglycan recognition protein-1 (PGRP-1) in fermented camel milk
|
El Hatmi, Halima |
|
2016 |
56 |
C |
p. 159-168 10 p. |
artikel |
15 |
Impact of the iron saturation of bovine lactoferrin on adsorption to a strong cation exchanger membrane
|
Voswinkel, Linda |
|
2016 |
56 |
C |
p. 134-140 7 p. |
artikel |
16 |
Intestinal anti-inflammatory activity of goat milk and goat yoghurt in the acetic acid model of rat colitis
|
Assis, Paloma Oliveira Antonino de |
|
2016 |
56 |
C |
p. 45-54 10 p. |
artikel |
17 |
Lipid composition and structural characteristics of bovine, caprine and human milk fat globules
|
Yao, Yunping |
|
2016 |
56 |
C |
p. 64-73 10 p. |
artikel |
18 |
Microbial dynamics in industrial blue veined cheeses in different packaging
|
Duval, P. |
|
2016 |
56 |
C |
p. 198-207 10 p. |
artikel |
19 |
Norwegian goat milk composition and cheese quality: The influence of lipid supplemented concentrate and lactation stage
|
Inglingstad, R. Aa. |
|
2016 |
56 |
C |
p. 13-21 9 p. |
artikel |
20 |
Particle size determines foam stability of casein micelle dispersions
|
Chen, M. |
|
2016 |
56 |
C |
p. 151-158 8 p. |
artikel |
21 |
Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures
|
Kosasih, Leni |
|
2016 |
56 |
C |
p. 4-12 9 p. |
artikel |
22 |
Physical and mechanical properties of lactose/WPI mixtures: Effect of pre-crystallisation
|
Li, Runjing |
|
2016 |
56 |
C |
p. 55-63 9 p. |
artikel |
23 |
Relationship between Lactobacillus bulgaricus and Streptococcus thermophilus under whey conditions: Focus on amino acid formation
|
Liu, Enuo |
|
2016 |
56 |
C |
p. 141-150 10 p. |
artikel |
24 |
Release of angiotensin converting enzyme-inhibitory peptides during in vitro gastro-intestinal digestion of camel milk
|
Tagliazucchi, Davide |
|
2016 |
56 |
C |
p. 119-128 10 p. |
artikel |
25 |
Shear work induced changes in the viscoelastic properties of model Mozzarella cheese
|
Sharma, Prateek |
|
2016 |
56 |
C |
p. 108-118 11 p. |
artikel |
26 |
Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents
|
Marino, Vita Maria |
|
2016 |
56 |
C |
p. 29-32 4 p. |
artikel |
27 |
Tempering of dairy emulsions: Partial coalescence and whipping properties
|
Moens, Kim |
|
2016 |
56 |
C |
p. 92-100 9 p. |
artikel |
28 |
The free and total myo-inositol contents of early lactation and seasonal bovine milk
|
Indyk, Harvey E. |
|
2016 |
56 |
C |
p. 33-37 5 p. |
artikel |
29 |
Thermostability of peptidases secreted by microorganisms associated with raw milk
|
Glück, Claudia |
|
2016 |
56 |
C |
p. 186-197 12 p. |
artikel |