| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Editorial Board
|
|
|
2018
|
79 |
C |
p. ii
|
artikel
|
| 2 |
Effect of free cysteine on the denaturation and aggregation of holo α-lactalbumin
|
Nielsen, Line R.
|
|
2018
|
79 |
C |
p. 52-61
|
artikel
|
| 3 |
Effect of homogenised and pasteurised versus native cows' milk on gastrointestinal symptoms, intestinal pressure and postprandial lipid metabolism
|
Nuora, Anu
|
|
2018
|
79 |
C |
p. 15-23
|
artikel
|
| 4 |
Effect of whey protein addition and pH on the acid gelation of heated skim milk
|
Anema, Skelte G.
|
|
2018
|
79 |
C |
p. 5-14
|
artikel
|
| 5 |
Fractionation of milk proteins on pilot scale with particular focus on β-casein
|
Thienel, Katharina J.F.
|
|
2018
|
79 |
C |
p. 73-77
|
artikel
|
| 6 |
Indirect detection of lipase in UHT milk by measuring methyl ester formation
|
Andrewes, Paul
|
|
2018
|
79 |
C |
p. 1-4
|
artikel
|
| 7 |
Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels
|
Vahedifar, Amir
|
|
2018
|
79 |
C |
p. 43-51
|
artikel
|
| 8 |
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate
|
Quarto, Maria
|
|
2018
|
79 |
C |
p. 78-84
|
artikel
|
| 9 |
Production of set yoghurts using thermophilic starters composed of two strains with different growth biocompatibilities and producing different exopolysaccharides
|
Bullard, Julie
|
|
2018
|
79 |
C |
p. 33-42
|
artikel
|
| 10 |
The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance
|
Fosberg (Damiano), Hannah
|
|
2018
|
79 |
C |
p. 62-72
|
artikel
|
| 11 |
The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics
|
Miloradovic, Zorana
|
|
2018
|
79 |
C |
p. 24-32
|
artikel
|
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