| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid gelation of reconstituted milk protein concentrate suspensions: Influence of lactose addition
|
Meletharayil, Gopinathan H.
|
|
2016
|
61 |
C |
p. 107-113
7 p.
|
artikel
|
| 2 |
Addition of milk fat globule membrane as an ingredient of infant formulas for resembling the polar lipids of human milk
|
Claumarchirant, Lorena
|
|
2016
|
61 |
C |
p. 228-238
11 p.
|
artikel
|
| 3 |
Antibacterial activity of papain hydrolysed camel whey and its fractions
|
Abdel-Hamid, Mahmoud
|
|
2016
|
61 |
C |
p. 91-98
8 p.
|
artikel
|
| 4 |
Are packaging and presentation format key attributes for cheese consumers?
|
Eldesouky, A.
|
|
2016
|
61 |
C |
p. 245-249
5 p.
|
artikel
|
| 5 |
Bacterial dynamics and functional analysis of microbial metagenomes during ripening of Dutch-type cheese
|
Porcellato, Davide
|
|
2016
|
61 |
C |
p. 182-188
7 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2016
|
61 |
C |
p. I-
1 p.
|
artikel
|
| 7 |
Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour
|
Zand-Rajabi, Hadiseh
|
|
2016
|
61 |
C |
p. 142-147
6 p.
|
artikel
|
| 8 |
Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk
|
Tagliazucchi, Davide
|
|
2016
|
61 |
C |
p. 196-204
9 p.
|
artikel
|
| 9 |
Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition
|
Dombrowski, J.
|
|
2016
|
61 |
C |
p. 166-175
10 p.
|
artikel
|
| 10 |
Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation
|
Huc, Delphine
|
|
2016
|
61 |
C |
p. 126-134
9 p.
|
artikel
|
| 11 |
Determination of kinetic parameters for casein hydrolysis by chymotrypsin using two ranges of substrate concentration
|
Vorob'ev, Mikhail M.
|
|
2016
|
61 |
C |
p. 76-84
9 p.
|
artikel
|
| 12 |
Development and evaluation of a spray drying microencapsulation process for water-insoluble milk protein capsules
|
Würth, R.
|
|
2016
|
61 |
C |
p. 99-106
8 p.
|
artikel
|
| 13 |
Development of rapid and highly specific TaqMan probe-based real-time PCR assay for the identification and enumeration of Lactobacillus kefiri in kefir milk
|
Kim, Dong-Hyeon
|
|
2016
|
61 |
C |
p. 18-21
4 p.
|
artikel
|
| 14 |
Discrimination markers for the geographical and species origin of raw milk within Romania
|
Magdas, Dana-Alina
|
|
2016
|
61 |
C |
p. 135-141
7 p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
2016
|
61 |
C |
p. IFC-
1 p.
|
artikel
|
| 16 |
Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese
|
Torracca, Beatrice
|
|
2016
|
61 |
C |
p. 189-195
7 p.
|
artikel
|
| 17 |
Effect of preservatives on milk composition determination
|
Zajác, P.
|
|
2016
|
61 |
C |
p. 239-244
6 p.
|
artikel
|
| 18 |
Effects of glutathione on acid stress resistance and symbiosis between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
|
Wang, Ting
|
|
2016
|
61 |
C |
p. 22-28
7 p.
|
artikel
|
| 19 |
Effects of temperature and concentration on particle size in a lactose solution using dynamic light scattering analysis
|
Pisponen, Anna
|
|
2016
|
61 |
C |
p. 205-210
6 p.
|
artikel
|
| 20 |
Fast detection and quantification of four dairy propionic acid bacteria in milk samples using real-time quantitative polymerase chain reaction
|
Turgay, Meral
|
|
2016
|
61 |
C |
p. 37-43
7 p.
|
artikel
|
| 21 |
Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics
|
Lin, Yingchen
|
|
2016
|
61 |
C |
p. 220-227
8 p.
|
artikel
|
| 22 |
Heat stability of indigenous milk plasmin and proteases from Pseudomonas: A challenge in the production of ultra-high temperature milk products
|
Stoeckel, Marina
|
|
2016
|
61 |
C |
p. 250-261
12 p.
|
artikel
|
| 23 |
Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese
|
Banville, Vincent
|
|
2016
|
61 |
C |
p. 155-165
11 p.
|
artikel
|
| 24 |
Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs
|
Thorning, Tanja K.
|
|
2016
|
61 |
C |
p. 67-75
9 p.
|
artikel
|
| 25 |
Inactivation of microbiota and selected spoilage and pathogenic bacteria in milk by combinations of ultrasound, hydrogen peroxide, and active lactoperoxidase system
|
Shamila-Syuhada, Ahamed Kamal
|
|
2016
|
61 |
C |
p. 120-125
6 p.
|
artikel
|
| 26 |
Influence of thermosonication on Geobacillus stearothermophilus inactivation in skim milk
|
Beatty, Nicola F.
|
|
2016
|
61 |
C |
p. 10-17
8 p.
|
artikel
|
| 27 |
Interfacial activities of milk total proteose-peptone: Contribution and miscibility of nonhydrophobic and hydrophobic fractions
|
Karamoko, Gaoussou
|
|
2016
|
61 |
C |
p. 29-36
8 p.
|
artikel
|
| 28 |
Native milk fat globule size and its influence on whipping properties
|
Edén, J.
|
|
2016
|
61 |
C |
p. 176-181
6 p.
|
artikel
|
| 29 |
Nucleation of lactose using continuous orifice flow
|
Shaffer, K.R.
|
|
2016
|
61 |
C |
p. 148-154
7 p.
|
artikel
|
| 30 |
Optimisation of the synthesis of high galacto-oligosaccharides (GOS) from lactose with β-galactosidase from Kluyveromyces lactis
|
González-Delgado, Isabel
|
|
2016
|
61 |
C |
p. 211-219
9 p.
|
artikel
|
| 31 |
Predicting hydrolysis of whey protein by mid-infrared spectroscopy
|
Poulsen, Nina A.
|
|
2016
|
61 |
C |
p. 44-50
7 p.
|
artikel
|
| 32 |
Relationship between yoghurt consumption and components of metabolic syndrome: A cross-sectional study in the west of Iran
|
Falahi, Ebrahim
|
|
2016
|
61 |
C |
p. 85-90
6 p.
|
artikel
|
| 33 |
Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition
|
Florence, Ana Carolina Rodrigues
|
|
2016
|
61 |
C |
p. 1-9
9 p.
|
artikel
|
| 34 |
Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review
|
Holzmüller, Wolfgang
|
|
2016
|
61 |
C |
p. 51-66
16 p.
|
artikel
|
| 35 |
The effect of agitation on the nucleation of α-lactose monohydrate
|
McLeod, J.S.
|
|
2016
|
61 |
C |
p. 114-119
6 p.
|
artikel
|
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