| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acknowledgement of Reviewers
|
|
|
2016
|
56 |
C |
p. 209-210
2 p.
|
article
|
| 2 |
Amorphous lactose crystallisation kinetics
|
Clark, Z.
|
|
2016
|
56 |
C |
p. 22-28
7 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 6 |
Calendar
|
|
|
2016
|
56 |
C |
p. I-
1 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 10 |
Cornelis Gijsbertus (Kees) de Kruif, 1943–2016
|
|
|
2016
|
56 |
C |
p. 208-
1 p.
|
article
|
| 11 |
Editorial Board
|
|
|
2016
|
56 |
C |
p. IFC-
1 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 17 |
Lipid composition and structural characteristics of bovine, caprine and human milk fat globules
|
Yao, Yunping
|
|
2016
|
56 |
C |
p. 64-73
10 p.
|
article
|
| 18 |
Microbial dynamics in industrial blue veined cheeses in different packaging
|
Duval, P.
|
|
2016
|
56 |
C |
p. 198-207
10 p.
|
article
|
| 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.
|
article
|
| 20 |
Particle size determines foam stability of casein micelle dispersions
|
Chen, M.
|
|
2016
|
56 |
C |
p. 151-158
8 p.
|
article
|
| 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.
|
article
|
| 22 |
Physical and mechanical properties of lactose/WPI mixtures: Effect of pre-crystallisation
|
Li, Runjing
|
|
2016
|
56 |
C |
p. 55-63
9 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 25 |
Shear work induced changes in the viscoelastic properties of model Mozzarella cheese
|
Sharma, Prateek
|
|
2016
|
56 |
C |
p. 108-118
11 p.
|
article
|
| 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.
|
article
|
| 27 |
Tempering of dairy emulsions: Partial coalescence and whipping properties
|
Moens, Kim
|
|
2016
|
56 |
C |
p. 92-100
9 p.
|
article
|
| 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.
|
article
|
| 29 |
Thermostability of peptidases secreted by microorganisms associated with raw milk
|
Glück, Claudia
|
|
2016
|
56 |
C |
p. 186-197
12 p.
|
article
|
Journal description