| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese
|
Gonçalves, Mônica Correia
|
|
2019
|
88 |
C |
p. 34-41
|
artikel
|
| 2 |
Editorial Board
|
|
|
2019
|
88 |
C |
p. ii
|
artikel
|
| 3 |
Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content
|
Ketto, Isaya Appelesy
|
|
2019
|
88 |
C |
p. 18-24
|
artikel
|
| 4 |
Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment
|
Jiang, Zhanmei
|
|
2019
|
88 |
C |
p. 79-88
|
artikel
|
| 5 |
Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
|
Himmetagaoglu, Ahsen Burcin
|
|
2019
|
88 |
C |
p. 60-70
|
artikel
|
| 6 |
Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays
|
Pescuma, M.
|
|
2019
|
88 |
C |
p. 71-78
|
artikel
|
| 7 |
Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes
|
Recio, Ricardo Troncoso
|
|
2019
|
88 |
C |
p. 25-33
|
artikel
|
| 8 |
Physicochemical traits and sensory quality of commercial butter produced in the Azores
|
Silva, Célia C.G.
|
|
2019
|
88 |
C |
p. 10-17
|
artikel
|
| 9 |
Processing of high-protein yoghurt – A review
|
Jørgensen, Camilla Elise
|
|
2019
|
88 |
C |
p. 42-59
|
artikel
|
| 10 |
Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity
|
Camargo Novaes, Sylvia Salioni
|
|
2019
|
88 |
C |
p. 1-9
|
artikel
|
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