| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory activities of transglutaminase treated sodium caseinate hydrolysates
|
Cermeño, Maria
|
|
2018
|
78 |
C |
p. 85-91
|
article
|
| 2 |
Concentration of skim milk by means of dynamic filtration using overlapping rotating ceramic membrane disks
|
Schäfer, Johannes
|
|
2018
|
78 |
C |
p. 11-19
|
article
|
| 3 |
Corrigendum to “Effects of temperature and concentration on particle size in a lactose solution using dynamic light scattering analysis” [International Dairy Journal 61 (2016) 205–210]
|
Pisponen, Anna
|
|
2018
|
78 |
C |
p. 169-170
|
article
|
| 4 |
Editorial Board
|
|
|
2018
|
78 |
C |
p. ii
|
article
|
| 5 |
Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate
|
Lin, Yingchen
|
|
2018
|
78 |
C |
p. 53-64
|
article
|
| 6 |
Effect of pH on the reaction mechanism of thermal denaturation and aggregation of bovine β-lactoglobulin
|
Leeb, Elena
|
|
2018
|
78 |
C |
p. 103-111
|
article
|
| 7 |
Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication
|
Deshpande, Vidita K.
|
|
2018
|
78 |
C |
p. 122-129
|
article
|
| 8 |
Effect of temperature on casein micelle composition and gelation of bovine milk
|
Zhang, Yuan
|
|
2018
|
78 |
C |
p. 20-27
|
article
|
| 9 |
Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena
|
Khaldi, M.
|
|
2018
|
78 |
C |
p. 1-10
|
article
|
| 10 |
Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk
|
Tribst, Alline Artigiani Lima
|
|
2018
|
78 |
C |
p. 36-45
|
article
|
| 11 |
Fundamental characterisation of caseins harvested by dissolved air flotation from dairy wastewater and comparison with skim milk powder
|
Ryder, Kate
|
|
2018
|
78 |
C |
p. 112-121
|
article
|
| 12 |
Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream
|
Amiri, Amir
|
|
2018
|
78 |
C |
p. 152-158
|
article
|
| 13 |
Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors
|
Li, Y.
|
|
2018
|
78 |
C |
p. 28-35
|
article
|
| 14 |
Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture
|
Chen, Lintianxiang
|
|
2018
|
78 |
C |
p. 65-72
|
article
|
| 15 |
Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels
|
Silva, Juliana V.C.
|
|
2018
|
78 |
C |
p. 145-151
|
article
|
| 16 |
Proteolytic side-activity of lactase preparations
|
Nielsen, Søren D.
|
|
2018
|
78 |
C |
p. 159-168
|
article
|
| 17 |
Sedimentation in UHT milk
|
Gaur, Vikas
|
|
2018
|
78 |
C |
p. 92-102
|
article
|
| 18 |
Sphingomyelin content of dairy protein ingredients and infant formula powders, and identification of bovine sphingomyelin species
|
Moloney, Cian
|
|
2018
|
78 |
C |
p. 138-144
|
article
|
| 19 |
Technological performance of spontaneous phage-resistant derivatives of Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides during milk fermentation
|
Pujato, Silvina A.
|
|
2018
|
78 |
C |
p. 46-52
|
article
|
| 20 |
The impact of NaCl replacement with KCl and CaCl2 on cottage cheese cream dressing rheological behavior and consumer acceptance
|
Fosberg (Damiano), Hannah
|
|
2018
|
78 |
C |
p. 73-84
|
article
|
| 21 |
The influence of milk protein genetic polymorphism on the physical properties of cultured milk
|
Ketto, Isaya Appelesy
|
|
2018
|
78 |
C |
p. 130-137
|
article
|
Journal description