| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts
|
Chua, David
|
|
2017
|
74 |
C |
p. 63-73
11 p.
|
article
|
| 2 |
Calendar
|
|
|
2017
|
74 |
C |
p. I-
1 p.
|
article
|
| 3 |
Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders
|
Nishanthi, Manjula
|
|
2017
|
74 |
C |
p. 49-56
8 p.
|
article
|
| 4 |
Editorial Board
|
|
|
2017
|
74 |
C |
p. IFC-
1 p.
|
article
|
| 5 |
Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt
|
Jørgensen, Camilla Elise
|
|
2017
|
74 |
C |
p. 12-20
9 p.
|
article
|
| 6 |
Heat stability of radio frequency dielectric heat treated low heat and high heat nonfat dry milk
|
Sanchez Alan, K.
|
|
2017
|
74 |
C |
p. 21-26
6 p.
|
article
|
| 7 |
Hydration of casein micelles and caseinates: Implications for casein micelle structure
|
Huppertz, Thom
|
|
2017
|
74 |
C |
p. 1-11
11 p.
|
article
|
| 8 |
Increasing retention of vitamin D3 in vitamin D3 fortified ice cream with milk protein emulsifier
|
Tipchuwong, Nardauma
|
|
2017
|
74 |
C |
p. 74-79
6 p.
|
article
|
| 9 |
Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH
|
Liu, Guanchen
|
|
2017
|
74 |
C |
p. 57-62
6 p.
|
article
|
| 10 |
Predicting sediment formation in ultra high temperature-treated whole and skim milk using attenuated total reflectance-Fourier transform infrared spectroscopy
|
Grewal, Manpreet Kaur
|
|
2017
|
74 |
C |
p. 39-48
10 p.
|
article
|
| 11 |
The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties
|
Felix da Silva, Denise
|
|
2017
|
74 |
C |
p. 27-38
12 p.
|
article
|
Journal description