no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese
|
Gonçalves, Mônica Correia |
|
2019 |
88 |
C |
p. 34-41 |
article |
2 |
Editorial Board
|
|
|
2019 |
88 |
C |
p. ii |
article |
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 |
article |
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 |
article |
5 |
Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
|
Himmetagaoglu, Ahsen Burcin |
|
2019 |
88 |
C |
p. 60-70 |
article |
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 |
article |
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 |
article |
8 |
Physicochemical traits and sensory quality of commercial butter produced in the Azores
|
Silva, Célia C.G. |
|
2019 |
88 |
C |
p. 10-17 |
article |
9 |
Processing of high-protein yoghurt – A review
|
Jørgensen, Camilla Elise |
|
2019 |
88 |
C |
p. 42-59 |
article |
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 |
article |